Chicken cashew curry

We went to an Indian restaurant when we were in New Zealand and had Chicken Korma. We really liked that so we wanted to make it ourselves. We found a recipe on http://cookinginwestchester.com.

Ingredients
serves 3-4
2 cm piece of peeled fresh ginger
4 garlic cloves
2 red chilies
2 tsp ground coriander seeds
1½ tsp ground cumin seeds
80 ml water

120 ml cashew nuts
3 tbsp yoghurt

600 g skinless chicken thighs
4 tbsp butter or oil of choice
1 large red onion, finely chopped
4 green cardamoms
1 to 2 sticks cinnamon
3 bay leaves
4 cloves
1 tsp turmeric
1 can (400 g) whole canned tomatoes
1 capsicum, diced
100 g green beans, chopped
1 tsp salt
fresh coriander for decoration

Place the ginger, garlic, red chilies, coriander seeds and cumin seeds in a blender. Pour in the water and pulse a few times and mix to a smooth paste. Rub the paste onto to the chicken as let it rest while you prepare the rest of the dish.
Place the cashews and the yogurt in the blender and grind to a smooth paste.
Heat the butter on medium heat. Add in the onions and cook for 3-4 minutes until the onions begin to get golden. Add in the cardamom, bay leaves, cinnamon and the cloves and cook for a few seconds.
Add in the chicken together with the spice paste and the turmeric. Sauté for about 6-7 minutes.
Add in the tomatoes and bring the chicken to a simmer and cook for 10 minutes.
Stir in the cashew yoghurt mixture and simmer for another 3 minutes. Serve on a bed of boiled rice and with some fresh coriander.

In the making

Finished result