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In a small bowl combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar. Whisk to combine.
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Add seasoning mix, cashews, almonds, coconut, lemon juice, diced jalapeño pepper, garlic, and ginger to the bowl of a food processor or high speed blender. Pulse 10 times and then process for 10-20 seconds, or until ingredients start to form a paste. While still processing, slowly add in ¾ cup coconut milk and process until well combined.
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Place korma sauce in a large bowl with chicken. Let marinade for 15-20 minutes.
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Add 1-2 tablespoons olive oil, onion, and bell pepper to a large skillet over medium heat. Sauté for 5-7 minutes or until onions begin to brown slightly.
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Add 1-2 tablespoons olive oil and chicken with marinade. Cook chicken for 2-3 minutes over medium heat. Cover skillet and continue cooking chicken for 12-15 minutes over medium-low heat, or until chicken reaches an internal temperature of 165 degrees.
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Stir in remaining coconut milk until the curry is to your desired consistency. Serve chicken korma curry over rice or cauliflower rice with additional chopped cashews and cilantro. Enjoy!