Serves 4-6

  • 1 large onion
  • 5 cloves of garlic
  • 1 knob of ginger
  • 3 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 bunch of coriander
  • 1 can of coconut milk
  • 1 litre chopped can tomatoes (2 cans)
  • 4 chicken breasts diced
  • 2 cups of chicken stock
  • 6 tablespoons of cashew nut paste *
  • One lemon wedge
  • 1/2 block of butter
  • 1 bunch chopped coriander
  • Purée onion, garlic and ginger


  1. Heat pan large enough to hold all ingredients
  2. Add 1 ounce of oil into hot pan and brown off onion garlic ginger purée
  3. Add all herbs and spices and cook for an additional minute
  4. Add remainder of the ingredients until remainder of a ingredients come to a boil and all the flavours have blended. Hold chicken.
  5. Add chicken until cooked tender (approximately 15mins)
  6. Before serving, add butter coriander and squeeze of lemon
  7. Serve with rice and enjoy!

Cashew Nut Paste
This paste is a staple in Indian Cuisine. It add a creamy texture and tasty twist to a variety of Indian dishes! It also stores well in your refrigerator in an airtight container, and it is good for 10 days and is so easy to make.

  1. Put a couple of handfuls of cashew nuts in small sauce pan with a quarter of an onion and cover with water until nuts just covered and bring to boil and when cashew nuts are soft to touch take off.
  2. Cool a little and blend. Your paste is ready!