First blend the onion and soaked cashews with little water until a nice creamy smooth paste. (Note 1)
In a pressure pan or a cooker, add oil, cloves, cardamom, cinnamon stick, cumin seeds and sauté for a few seconds for the flavors of the whole spices infuse in the oil.
Add ginger garlic paste and quickly mix it in the oil but be careful not to burn it.
Next add the pureed onion and cashew pasted mix it well. Cover and cook in medium flame for about 5-10 mins, until you start to see the oil separating.
Next add in the washed, cleaned chicken pieces, turmeric powder, salt and sauté for a few mins until the meat is no longer pink.
While the chicken is cooking, take a blender and add in coriander leaves, green chillies, mint leaves with a little water and blend into a smooth paste.
Now add the fresh green paste and water into the pressure cooker (adjust to desired consistency) and mix well and cover to cook for 5 more minutes.
Next add in red chilli powder, coriander powder, Garam masala, and yoghurt .Give it all a good mix and pressure cook for about 3-4 whistles or until the chicken is cooked and tender.
Once the pressure is released, carefully open the pressure cooker and transfer the hot spicy green curry Indian style to a serving dish.
Serve it hot with plain rice or Roti or chapati.
