Cashew Nut Butter Chicken
60g ghee or butter
2 cloves garlic, crushed
2 onions, minced
1 tablespoon tandoori curry paste
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750g boneless chicken thigh or breast fillets, cut into 2cm cubes
60g cashews, roasted and ground
1 1/4 cups thickened cream
2 teaspoon coconut milk
1. Melt ghee or butter in a saucepan over a medium heat. Add garlic and onions and cook, stirring for 3 minutes or until onions are golden.
2. Stir in curry paste, coriander and nutmeg. Cook for 2 minutes or until fragrant. Add chicken and cook, stirring for 5 minutes or until chicken is brown.
3. Add cashews, cream and coconut milk. Bring to the boil. Reduce heat. Simmer, stirring occasionally, for 40 minutes or until chicken is tender. Serve with rice, pappadams and sambals.