Chicken Korma

1/4 cup canola oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2-inch piece fresh ginger, peeled and grated
2-inch piece cinnamon stick
2 bay leaves
1 T ground coriander
1 t ground turmeric
1/2 t cayenne pepper
2 t ground cumin
11/2 cups chicken broth
1 C canned tomato sauce
1 T sugar
Salt
2 lbs skinless, boneless chicken breasts, cut into strips 2 inch (12 mm) wide
2 cup buttermilk
1/2 cup roasted cashew nuts
3 T chopped fresh cilantro (fresh coriander)

In a large frying pan over medium-high heat, warm the canola oil. Add the onion and saute until it begins to soften, about 3 minutes. Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin and saute until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Stir in the broth, tomato sauce, sugar, and 1 teaspoon salt and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Bring to a boil.

STOVE TOP: Transfer the broth-spice mixture to a large Dutch oven. Add the chicken strips and stir to coat. Partially cover and cook over low heat until the chicken is very tender and the sauce is thickened, about 1 hour. 

SLOW COOKER Transfer the broth-spice mixture to a slow cooker. Add the chicken strips and stir to coat. Cover and cook until the chicken is very tender and the sauce is thickened, 3 hours on the high-heat setting or 6 hours on the low-heat setting.
About 15 minutes before the chicken is done, combine the buttermilk and cashews in a blender or food processor. Blend or process until the nuts are finely pureed and combined with the buttermilk. Add to the chicken and stir to blend with the chicken and sauce. Continue cooking until the sauce is completely heated through and thick, about 5 minutes. Remove and discard the cinnamon and bay leaves.
Divide the chicken and sauce among warmed bowls, garnish with the cilantro, and serve at once.

MAKES 6-8 SERVINGS