Chicken Korma

RECIPE ---------------------- ꕤ ---------------------- Chicken Korma Gearing up to cook this chicken korma. Recipe went something like this: 1.5 cups natural yoghurt 1.5kg Chicken thighs, skinless walnuts & cashews - grind x2 big onions fried until caramelised 2 Tbsp ginger garlic 2 tsp      - chilli powder (cook off) 1/2 tsp   - turmeric powder 1 tsp      - coriander powder 1 tsp nutmeg / black cardamom (mix stored) ground & stored as powder (in her kitchen) ---------------------- ꕤ ---------------------- spices - go into fried onion oil mix green cardamom - open cinnamon black pepper 10-20 seeds cloves 12-15 ---------------------- ꕤ ---------------------- The plan 1. trim chicken & set aside (worst job first) 2. assemble & apportion spices 3. grind nuts 4. caramelise onions Steps Brown chicken (in pan in which onion was caramelised). Add ginger & garlic paste (or crush). *may add salt (I prefer to do last). Fry off chicken until golden brown. Once chicken browned, add: 2 tsp chilli powder (cook off) 1/2 tsp turmeric powder 1 tsp coriander powder Add:  1 cup yoghurt Add:  2-3 Tbsp cashew & walnut powder (more for thicker gravy) Add:  1/2 cup yoghurt (ie balance yoghurt) 10 mins - cook off, covered add caramelised onion & stir through (thickening agent) add water if needed add 1 tsp (total) nutmeg & black cardamom powder (pre-prepared & stored in above chef's kitchen) add little more water, if required (because onion makes think gravy) cook off another 10 mins 1/2 tsp (unknown liquid ingredient) & turn off heat. *** SALT AT END, preferred (by me) *** COMMENT I'm only using 700g of chicken this time & will adjust ingredients. The overall key is:   cardamom, yoghurt, caramelised onion and ground nuts.   Unknown ingredient doesn't matter, as it's not key. Chicken Korma - Finished Chicken Korma - Finished Watch the 10 minute spells.  As in, check & stir.  Watching for sticking on base.   Add more liquid.  Needed top-ups, because it was very thick. I'm getting whinging that it's not chicken korma tasting, but it tastes good to me.  ;) ꕤ