====== Chicken Korma ======

This is the one that Eliz says is restaurant-quality.

===== Ingredients =====

  * 2-3 large onions, chopped roughly
  * 1 pound roasted, unsalted cashews (or salted and cut down salt later)
  * 6-7 pounds chicken breast or tenders or thighs, cut into 1 inch cubes
  * coconut oil or other oil for frying
  * garlic
  * chicken broth
  * ginger
  * black pepper
  * hing
  * fennel seed
  * cumin
  * coriander
  * turmeric
  * garam masala
  * crushed tomatoes
  * worcestershire sauce

===== Method =====

  - Cover cashews with water, Let sit at least 2 hours.
  - Cut chicken into 1 inch cubes. Place in a steel bowl and mix with garlic, ginger, black
 pepper, coriander, turmeric, hing and crushed tomato. Let it all sit while you do the next bits.
  - Fry chopped onions with some salt until significant color appears; you can let it go all the way to caramelized, but it's not necessary.
  - Drain the cashews, and cover with chicken broth. Blend the cashews, the broth, and the caramelized onions until smooth. If it's too much like a paste, add more chicken broth.
  - In a big pot, heat coconut oil for frying. Working in batches, cook chicken pieces one layer deep until the outside is cooked; don't cook all the way through. When the last batch is colored nicely, put the rest of the chicken in and the cashew-onion-broth liquid.
  - Turn the heat down to medium and stir. Time to add remaining spices and flavors and adjust until you want to drink down the sauce.
  - Turn the heat down to low or off and cover, depending on serving time.