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.