Preparation steps 1 Soak the cashews and flaked almonds in part of the water, brought to the boil, for 20 min. 2 Peel and grate the ginger. 3 Peel and finely chop the garlic. 4 Cut the chicken into 3 cm pieces. 5 Mix the chicken with the yoghurt, turmeric, half the garlic, half the ginger and a pinch of salt. 6 Cover and leave to marinate for 30 min in the fridge. 7 Finely slice the onions. 8 Rinse the basmati rice in cold water until it runs clear. 9 Leave the rice to soak in cold water for 20 min. 10 Drain the cashews and almonds. 11 Blend the cashews and almonds with a little of the remaining water into a smooth cream. 12 Heat the oil and butter in a large sauté pan over medium heat. 13 Sizzle the cardamom, cloves, cinnamon and bay leaf for 1 min until fragrant. 14 Add the onions and soften them for 12 to 15 min over low heat until pale golden. 15 Add the rest of the garlic and ginger and cook for 1 min, stirring. 16 Add the cumin and garam masala and stir for 30 seconds. 17 Add the chicken with its marinade and cook for 5 min, stirring, until it turns opaque. 18 Pour in the nut cream and the rest of the water. 19 Cover and simmer for 15 min over low heat, stirring from time to time. 20 Meanwhile, bring a large pan of salted water to the boil. 21 Drain the rice and tip it into the boiling water. 22 Cook the rice uncovered for 10 min until just tender. 23 Drain the rice and leave it to rest for 5 min, covered. 24 Stir the cream, sugar and raisins into the curry. 25 Simmer for 5 more min without letting it boil. 26 Remove the cinnamon stick and bay leaf. 27 Adjust the salt. 28 Chop the coriander. 29 Serve the korma sprinkled with coriander, with the basmati rice alongside. 