Begin by making a marinade with 1/4 tsp turmeric, 3 T coconut milk, the ginger and garlic pastes, 1 tsp garam masala, and 1/2 tsp salt. Coat chicken in the marinade and set aside. Next, prepare the korma paste. Melt 1 1/2 T ghee in a large heavy-bottomed pot or Dutch oven. Add two cardamom pods and toss until the ghee begins to sputter. Add the onion, cooking until golden. Add the cashews, toss to coat, then set this mixture aside to cool. Once cool, add to a blender with 1/4 C of the coconut milk and blend until smooth. Next, prepare the chicken korma gravy by heating remaining 2 T ghee in the same pan where you prepared your korma paste. Add the bay leaf, cloves, cinnamon stick, and remaining cardamom pod and allow to cook in the hot ghee for a minute or two, until fragrant. Add the green chilies and marinated chicken, browning the chicken on both sides for a total of 5-6 minutes. Add the onion nut puree and the remaining coconut milk. Add remaining salt, coriander powder, and garam masala. Mix well and bring just to a boil. Cover, reduce heat to low, and simmer for about 25 minutes, until chicken is fully cooked and the sauce has thickened. Serve over rice with fresh cilantro.