Favourite Chicken Korma

Place cashews in a small bowl and pour the boiling water over nuts. Set aside for 15 to 20 minutes.

Place garlic and ginger in food processor and blend until smooth; set aside.

Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric and chilli powder. Stir in chicken and cook for about 5 minutes. Pour in passata and chicken stock. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.

Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yoghurt into food processor. Process until smooth.

Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornflour mixture, and continue cooking for 1 to 2 minutes.