This is a variation on a korma - nary a tomato in sight! I don't really do quantities, I measure everything by sight, so apologies if this is a bit vague. Serves 2.
3 chicken fillets, diced
As much natural yoghurt as you want - I usually use about 250ml
3 cloves garlic
1" piece of root ginger, peeled & roughly chopped
1 large onion, finely diced
1 red & 1 yellow pepper, diced
1 tbsp cumin seed
1 tbsp ground cumin
2 tsp turmeric
2 tsp paprika
Chilli flakes to taste (I use a lot!)
Handful of cashew nuts
Juice of 1 lemon
1) Crush the garlic and ginger into a paste in a pestle and morter, using a little rock salt as grist. In a large bowl, combine the chicken, garlic & ginger paste, yoghurt, onion, peppers, both types of cumin, turmeric, paprika and chilli flakes. Allow to marinate for at least an hour, but the longer the better.
2) Cook the chicken mixture in a large wok/pan over a low-medium heat for about half an hour. 10 minutes before serving, add the cashew nuts and the lemon juice, taste and adjust the seasoning if needs be. If it's too watery, turn up the heat and let it reduce a bit. If it's too thick, add a little cooking water from the rice, which you should also be cooking at this stage!