200g cashew nuts
skinless chicken thigh fillets 500g, cut into bite-sized pieces
coconut oil 2 tbsp
1 large onion, finely chopped
1 sprig curry leaves or (curry powder if not available)
ginger a thumb-sized piece, chopped
1 bulb of chopped garlic
2 (or 4) green chillies, chopped depending on your taste
½ tsp roasted cumin seeds, ground
½ tsp turmeric
1 tsp chilli powder
1 cinnamon stick
300ml coconut milk
150ml coconut cream
lime 1, juiced
coriander a small bunch, roughly chopped
green beans 250g, cut into bite-sized pieces
cherry tomatoes 200g, halved (optional)
Serve on a bed of rice or roti
Soak the cashew nuts in a small bowl of water for 1 hour. Drain well and set aside.
Tip the cashews into the pan with a little oil and toast for 2-3 minutes or until caramelised, then tip onto a plate to cool.
Heat the coconut oil in the same pan and cook the chicken thigh pieces for 5 minutes on each side until golden brown, let them on a seperate plate.
Brown the onions in the pan until fragrant and begin to change colour
Put the ginger, garlic and chillies into a food processor or blender with ½ of the toasted cashews and 50ml of water, and whizz to a rough paste.
Add the spices into the pan and cook gently for 1 minute. Add the cashew paste and cook very gently for about 10 minutes until thickened.
Tip in the coconut milk with 250ml of water, the cinnamon stick, chicken and the rest of the cashews, and simmer for 30 minutes until the chicken is really tender.
Put the green beans into the pan and simmer for 5 minutes, then add the cherry tomatoes for a final 5 minutes, until the beans are cooked.
Stir through the lime juice and coriander
Pour into a bowl to serve and top with a little extra coconut cream and some roasted curry or paprika powder .