chicken korma - andhra style

• Dry the chicken pieces with absorbent paper and place them into a large bowl. Sprinkle over the turmeric and salt. Mix well, ensuring an even coating on the chicken. Cover, refrigerate and marinate overnight

to cook

• Heat a small frypan over medium heat. Add the coriander and cumin seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.
• In the same pan, toast half of the cashew nuts. Set aside.
• Grind the red chillies, garlic and ginger with as little water as possible to make a thick paste. Set aside.
• Grind the coconut, remaining cashew nuts and poppy seeds with as little water as possible to make a thick paste. Set aside.
• Using a wide pan, heat the oil over medium-low heat. Add the fennel seeds, cumin seeds, bay leaf, crumbled cinnamon, cardamom pods and cloves. Allow to sizzle for 30 seconds. Add the curry leaves and stir.
• Add the chopped shallots, sprinkle with the salt and cook for ten minutes until they soften and the raw smell disappears. Add the garlic, ginger and chilli paste, stir well and cook for a further two minutes or until the raw smell disappears.
• Add the pureed tomato and cook for three minutes until the raw smell disappears. Add the ground coriander and cumin seeds and chilli powder. Mix well, and cook for another minute.
• Add the coconut, cashew and poppy seed paste to the pan, and mix well.
• Add the marinated chicken pieces and mix well. Increase heat to medium and cook for five minutes, stirring occasionally, allowing the chicken to colour.
• Add the coconut milk and bring the pan to a simmer. Reduce the heat, cover the pan and simmer for ten minutes, or until the chicken is cooked.

to serve

• Remove from heat, then add the garam masala, coriander and mint leaves. Mix well, cover and leave for ten minutes for flavours to develop.
• Garnish with the reserved toasted cashews and serve.