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Ingredients
Method
- 4 chicken thighs, skin and bone removed, cut into chunks
- 1 tsp each chilli powder and black pepper
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tbsp each ginger and garlic paste
- 1 tomato, chopped
- 70g Greek yoghurt
- 60g cashew nut butter
- 1 tbsp shredded curry leaves
- 2 tbsp toasted cashews
- 1 tbsp chopped coriander
- Combine the chilli, pepper, turmeric, garam masala, garlic, ginger, tomato and yoghurt in a bowl and pour over the chicken, coating well. Cover and chill overnight to marinate.
- When ready, simmer the chicken and marinade together in a large pan for 10 mins, season and then stir in the cashew nut butter, 200ml water and the curry leaves. Simmer for 10 more minutes, then serve with coriander and cashew nuts scattered over the top.
30 mins
4 serving
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