Ingredients (for 4 people)
- vegetable oil
- 1 tsp black mustard seeds
- 2 onions halved and chopped
- 2 tbsp ginger finely grated
- 2 garlic cloves, crushed
- 1-2, sliced red chili peppers
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 8 skinless chicken thigh fillets quartered
- 400g coconut milk
- 4 heaped tbsp cashew nuts soaked in boiling water for 10 minutes
- a few leaves coriander (to serve)
- cooked basmati rice (to serve)
Preparation
1. Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened. Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque.
2. Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken. Simmer for 30-40 minutes until thickened then stir in the coriander and serve with rice.