Meyer Lemon Chicken Korma

Cut the chicken breasts into small chunks and add to a large bowl.

In a small bowl, combine the minced ginger and garlic, half the Meyer lemon zest and juice, garam masala, turmeric, oil and yogourt, and add salt and pepper to taste. Blend well.

Pour the mixture over the chicken pieces, and toss to coat thoroughly.

Cover the bowl with plastic wrap, and refrigerate for at least two hours, and up to 24 hours. Stir at least once, and more often the longer you leave it.

Heat 2 tablespoons of neutral oil in a large skillet at a medium setting.

Saute the shallots for 5 to 10 minutes until fragrant, but not burned.

Next, add the cashews, and cook for 1 or 2 minutes, moving them frequently to prevent burning.

Season with salt to taste, and remove from the heat.

Add to a blender or manual grinder with the 1/4 cup of yogourt, and blend until smooth.

Heat 2 tablespoons of oil in the same skillet you used for the shallots and cashews.

Add the black peppercorns and saute for about 1 minute.

Next, add the serrano chilis and cinnamon. Continue to cook and stir for another minute.

Add the remaining spices: turmeric, garam masala, cumin and coriander, and the remaining Meyer lemon zest and juice, and saute for 1 more minute.

Transfer the chopped tomato into the pot, and continue to cook at a medium-high setting until the liquid has been reduced by half.

Add the chicken pieces, and cook quickly to brown on all sides for about 5 minutes.

Stir in the shallot and cashew mixture, and thin it out with the chicken stock. Blend together thoroughly.

Cover and reduce the heat to medium-low. Let it simmer for about 15 minutes, until the chicken is thoroughly cooked.

Stir in the coconut cream and plain yogourt, and let it simmer for another 2 to 3 minutes.

Serve garnished with slivered almonds and chopped cilantro over rice or your favorite grain.