Ingredients

Main Dish

• Chicken - 2 lbs of boneless skinless chicken thighs cut into medium size pieces
• Green Beans - 1 cup of chopped beans
• Green Peas - 1 cup
• Carrots - 1 cup of diced/julienned carrots
• Red Onion - 1 large, chopped finely
• Tomatoes - 1 medium or 2 small, chopped finely
• Ginger Paste - 1 tbsp
• Garlic Paste - 1 tbsp
• Coconut milk - 1 to 2 cups
• Coriander for garnish

Korma Paste

• Whole Cashewnuts - 10-12
• Thai Green Chillies - 4
• Grated Coconut - 4 tbsp
• Milk - 4 tbsp

Whole Spices

• Fennel seeds/saunf - 4 tbsp
• Green Cardamom/ Elaichi - 8 pods
• Star Anise - 2
• Peppercorns - 6
• Cloves - 4
• Cinnamon Sticks - 2

Preparation

1. Soak the above whole spices in a small bowl of water and heat in the microwave for 1 minute. Let it stand for minimum half an hour. Then strain the spices and keep the water aside.
2. For the korma paste, soak the cashewnuts in the milk for half an hour. Then grind the cashews, milk, green chillies and grated cocount to a fine and smooth paste.
3. In the meantime, fry the onions with the ginger and garlic paste until the raw smell goes away and the onions start browning. Once done, add the chopped tomatoes and keep frying until the mixture releases oil and the tomatoes have softened into the mixture.
4. Add the ground masala and fry for 2 minutes.
5. Add the vegetables and chicken and let them cook.
6. Once the vegetables and chicken have cooked, add the coconut milk and the spice water and let the curry simmer for 5 minutes.
7. Garnish with chopped coriander leaves.