Step 1

Add the chopped chicken to a large bowl and set aside.

Step 2

Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.

Step 3

Mix the paste in a small bowl with the yogurt.

Step 4

Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.

Step 5

When you’re ready to cook, heat the oil in a large pan.

Step 6

Add the peppers and onion and cook them down for 5 minutes to soften.

Step 7

Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.

Step 8

Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.

Step 9

Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.