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Dice the chicken breasts into small cubes.
In a mixing bowl, add the chicken, yoghurt, salt, and turmeric. Mix well.
In a saucepan, heat the vegetable/coconut oil. Add the cinnamon sticks, green cardamoms, cloves, and bay leaves. Infuse the oil with the flavors for 2-3 minutes.
Add the blended onion paste and fry for 6-7 minutes, stirring continuously.
Add the ginger and garlic paste and fry for a couple of minutes until the raw taste disappears.
Add the deseeded green chili, coriander powder, garam masala, and turmeric powder. Fry for a minute.
Add the marinated chicken and any leftover marinade. Coat the chicken well with the masala and cook on low heat without adding any water.
After 10 minutes, when the chicken has released its own juices, stir in the coconut cream.
Adjust the consistency by adding a little water and sugar. Let it simmer on a gentle flame for a couple of minutes.
Serve the chicken korma.