Coconut Chicken Korma

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the onions and sauté until they are golden brown.

3. 3

   Add the garlic and ginger paste, and sauté for another minute.

4. 4

   Stir in the ground coriander, ground cumin, garam masala, turmeric, and chili powder. Cook for 1-2 minutes until fragrant.

5. 5

   Add the chicken thighs to the pan and cook until they are browned on all sides.

6. 6

   Pour in the coconut milk and bring to a simmer.

7. 7

   Add the cashew nuts and salt to taste.

8. 8

   Cover the pan and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

9. 9

   Serve hot with rice or naan.