Korma Murg Curry (Korma-Style Chicken Curry)

When you have a chicken korma in a restaurant, it tends to be sweet, sometimes with raisins and quite pale. I am not a big fan of that style of korma and once you have tried my version you may well prefer mine, too. The simple spices used in the sauce lend the chicken a lovely warmth, while you get a beautiful creaminess from the cashews, white poppy seeds, and onions, resulting in a deliciously delicate curry. Serve the chicken korma with chapattis or naan, or with rice.

Note: Don't substitute black poppy seeds here; they have a different flavor and would darken the color of the dish. The creamy white poppy seeds contribute a rich feeling to the dish. If you can't find them, add an additional tablespoon of cashews.