This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. It is delicious served with fluffy steamed basmati rice.
In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop.
Add onion, garlic, and ginger and fry for another 2 minutes.
Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.