To make the korma marinade, add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple of tablespoons of water to thin it just slightly. Add the yogurt and blend to combine. Remove from the food processor and mix it with the chicken. Allow the chicken to marinate overnight and for up to 3 days.
To prepare the korma, heat the oil in a large pan. Add the peppers and onion and cook them down for 5 minutes to soften. Add the chicken with all the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. Stir in the heavy cream or coconut milk and simmer for 10 more minutes. Hold the chicken korma warm until ready to plate.
To cook the hash brown bites, heat a fryer to 375 °F (190 °C). Fry the tater barrels for 4-6 minutes or until they are golden and crispy. Removed from the oil and allow to drain, transfer the barrels to a bowl and season them with the curry powder and sea salt.
To plate arrange the potatoes in the bottom of a serving bowl. Top with the chicken korma and a spoonful of yogurt. Garnish the dish with the thinly sliced onions and cilantro. Enjoy!
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