Chicken Korma

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

• 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

1. Cover cashews with water, Let sit at least 2 hours.
2. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. Turn the heat down to low or off and cover, depending on serving time.