大象传媒

INGREDIENTS

Serves 4

1 onion, roughly chopped
1 tin chopped tomatoes
4 cloves garlic
1 inch peeled ginger
30g cashew nuts
3 tsp garam masala
1 tsp ground fenugreek
1 tsp chilli powder
600g boneless skinless chicken thigh fillets
3 tbsp Greek yogurt
The juice of 1 ½ limes
120ml coconut cream
A handful of coriander leaves
Rice and breads to serve
Salt

METHOD

1. Chuck the onion, tomatoes, garlic, ginger, cashew nuts, 2 tsp of the garam masala, fenugreek, chilli powder and a good pinch of salt into a blender. Blend until smooth and tip into a saucepan. Swirl 200ml of water into the blender and pour it into the pan.
2. Bring the sauce to the boil over a medium heat. Cover, reduce the heat to low and cook for 1 hour, stirring occasionally, until rich and thick.
3. Meanwhile, preheat a grill to high. Chuck the chicken into a mixing bowl and add the yogurt, juice of a lime, remaining garam masala and a good pinch of salt. Mix well and place onto a grill rack. Grill for 4-5 minutes a side or until golden and a little crispy.
4. Slice the chicken into bite sized pieces and add it into the sauce. Squeeze the remaining lime juice into the curry and add the coconut cream. Mix well and serve immediately with rice, breads and coriander to garnish.