Chicken Korma Recipe - Mudgeeraba Spices and Curry Blends

Ingredients

• 800g Skinless Chicken Thigh
• 1/4 cup Ground Desiccated Coconut
• 4 tbsp Soaked and Ground Cashews
• 2 tbsp Tahini
• 3 tbsp Ginger Paste*
• 4 tsp Garlic Paste*
• 200g Fried Onion Paste
• 1 1/2 level tbsp Mudgeeraba Spices Parsee Lamb & Cashew Korma Blend
• 80g Ghee
• 10 whole Green Cardamom Pods
• 2 whole Black Cardamom Pods (optional)
• 8 whole Cloves
• 2 inch whole Cinnamon Stick
• 1 whole Bay Leaf
• 1 1/2 cups Boiling Water
• Salt to taste (approx. 1/3 ? 1/2 tsp)