1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup coconut milk
1 cup plain yogurt
1 teaspoon ground turmeric
Fresh cilantro leaves
Hot cooked basmati rice, optional
Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.