Chicken and cashew nut curry

Ensure the spice mix paste is ground until it is very smooth.

Spice mix

10	Garlic cloves, peeled
3 cm	Root ginger, peeled and grated
2 Tbsp	Coriander seeds
2 tsp	Cumin seeds
4	Dried red chillies
6	Cloves
1 piece	Cinnamon stick, 5cm

Curry

225 g	Cashew nuts (Main)
1 large	Onion, diced
1 cup	Water
3 Tbsp	Canola oil
8	Skinned and boned chicken thighs (Main)
1 cup	Coconut Milk
1 pinch	Salt

Directions

1. In a large dry frying pan, roast the spice mix over a low heat for 5 minutes. Add 50g of the cashew nuts plus the onion and stir-fry for 10 minutes. Cool.
2. Purée in a blender with the water, until very smooth.
3. Grind 25g of the remaining cashew nuts in a mini blender to make a powder.
4. Heat the oil in a large saucepan. Add the spice mix purée and cook for 1 minute on low heat. Stir in the cashew nut powder and salt and cook for 30 seconds.
5. Add the chicken and fry for 5 minutes, turning once. Add the coconut milk. Cover and cook for 10 minutes on low.
6. Add the remaining cashew nuts and continue to cook until the chicken is tender.

See more of Jan's curry recipes:

• Cauliflower and potato curry
• Malabar prawn curry and cucumber raita