Ingredients

• 3 tbsp sunflower oil
• 2 large onions
• peeled and chopped
• 4cm/2in piece fresh root ginger
• peeled and chopped
• ½ tsp cumin seeds
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp chilli powder (optional)
• 4 cloves garlic
• peeled and chopped
• 1.5kg/3lbs chicken breast
• skin removed
• chopped
• 115g/4oz cashew nuts
• 1 bay leaf
• salt and freshly ground black pepper
• 4 tbsp double cream
• handful fresh coriander
• leaves only
• white basmati rice
• cooked
• to serve

Directions

• Heat the oil in a large saucepan
• add the chopped onions and ginger and fry for 3-4 minutes
• or until softened but not coloured. Add cumin seeds
• ground coriander
• ground cumin and chilli powder
• if using
• and lightly fry until aromatic. Stir in the chopped garlic and fry for one more minute.
• Add the chicken pieces
• cashew nuts and bay leaf
• and allow the chicken to brown slightly over a medium heat. Season with salt and freshly ground black pepper
• cover with boiling water
• and bring to the boil. Reduce the heat to a simmer and cook gently for 15 minutes.
• Stir in the double cream
• turn up the heat and allow to bubble for 4-5 minutes
• or until the sauce has thickened.
• Sprinkle over the chopped fresh coriander and serve with white basmati rice.