1️⃣ Add the chopped chicken to a large bowl and set aside. 🍗

2️⃣ Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly. 🥜🧄🌿

3️⃣ Mix the paste in a small bowl with the yogurt. 🥛

4️⃣ Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor. 🍗❄️

5️⃣ When you’re ready to cook, heat the oil in a large pan. 🫒🔥

6️⃣ Add the peppers and onion and cook them down for 5 minutes to soften. 🌶️🧅

7️⃣ Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. 🍗🍲

8️⃣ Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more. 🥥

9️⃣ Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve. 🌿🌶️🥜