This creamy southern Indian curry dish makes for a satisfying midweek supper and the ultimate comfort food. Made with pieces of juicy chicken with a nice soothing assortment of Indian herbs and spices all blended with a nutty smooth cashew nut butter.
Arrange the chicken in a glass or ceramic dish. In a bowl, combine the chilli, black pepper, turmeric, garam masala, ginger, garlic, tomatoes and yogurt. Pour the marinade over the chicken, turning the meat until completely coated (use your hands, if you like), then cover and chill overnight.
Heat a large frying pan over the hob. Tip in the chicken, marinade and season with 1 tsp salt; leave to simmer for 10 minutes.
Stir in the cashew nut butter, 200ml (1/3pt) water and the curry leaves (if using). Continue to simmer for a further 10 minutes or until the chicken is cooked through with no pink showing. To serve, scatter over the coriander and cashew nuts.
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