Cashew chicken korma with coriander, peas and rice

This is my take on the great Indian classic that is chicken korma. The coriander, peas, cashews and raisins make it a sweet and fresh dinner for summer.

Cashew chicken korma

1 package boneless skinless chicken thighs, chopped into 2-inch pieces
1 onion, chopped
1 tomato, chopped
1-inch piece ginger, grated or finely minced
3 cloves garlic, minced
1 1/4 cup plain yoghurt
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 black cardamom pod (optional)
pinch green cardamom seeds (optional)
canola oil for frying
fresh coriander leaves for garnish (optional)
1 cup toasted cashews for garnish (optional)

In a large soup pot, heat the oil and brown the chicken pieces until golden. They do not have to be cooked all the way. Lift the chicken pieces out of the pot, leaving the oil behind, and set them aside.

Toast the spices in a frying pan until aromatic and slightly "tanned." Grind them in a food processor or spice grinder. If you do not have whole spices, just use equivalent amounts of ground spices and don't toast them.

In the same pot in the same oil, saute the onion and tomato for five minutes or until they form a thick paste. Add the ginger, garlic and spices, and stir for another three minutes. Add half of the yoghurt, stirring in a tablespoon at a time. Do not allow to boil.

Return the chicken pieces to the pot. At this point, try not to bring the curry to a rolling boil because the yoghurt will curdle. Cover and simmer slowly for six minutes until the chicken is cooked through. Add the rest of the yoghurt. Simmer again for another six minutes.

Garnish with fresh coriander leaves and toasted cashews, if you have them.

Coriander, peas and rice

1.5 cups jasmine rice
1 Tbsp butter
2 star anise
handful chopped coriander
1/4 cup golden raisins
1/2 cup peas

Pour the rice into your rice cooker and rinse it in cold water four times or until the water runs clear. Add the butter and star anise. Turn the rice cooker on.

While the rice is cooking, boil the peas for five minutes and soak the raisins in hot water for 10 minutes to plump up. Drain both and mix the peas and raisins into the rice once the rice is cooked.

Garnish with raisins and coriander.