Chicken Coconut Korma | A Cup Of Cream

Ingredients

• 1/2 cup cashews
• 1/4 cup cilantro
• 2 cloves garlic
• 4 tablespoons tomato paste
• 1/4 cup full fat coconut milk (from 15 oz can of coconut milk, reserve rest for the sauce)
• 3/4 cup plain Greek yogurt
• 1 tablespoon fresh grated ginger
• 3 tablespoons Garam masala
• 1/2 teaspoon cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 2 teaspoons turmeric
• 1/2 teaspoon cardamom
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 2 pounds chicken breasts or boneless skinless thighs, cut into 1 1/2-2-inch pieces
• 1 tablespoon oil
• 1-2 jalapeños, seeds removed, finely diced (depending on how spicy you want it)
• 1 medium onion, finely diced
• 1/2 cup cashews, roughly chopped
• The rest of the can of coconut milk
• Salt and pepper to taste
• Cooked rice for serving