Ingredients:
60 g ghee or 60 g butter
2 cloves garlic, crushed
2 onions, minced
1 tablespoon tandoori curry paste
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750 g boneless chicken, cut into 2 cm cubes
60 g cashews, slightly crushed
1 1/4 cups thickened cream
2 tablespoons coconut milk
Directions:
Melt ghee or butter, in a large pan over medium heat.
Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
Stir in curry paste, coriander, and nutmeg.
Cook for 2 min, or until fragrant.
Add chicken and cook for 5 mins, or until chicken is browned.
Add cashwes, cream, and coconut milk.
Bring to the boil.
Reduce heat.
Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
Serve with rice.
Servings: 4-6
Time preparation: 10 min.
Time total: 60 min.