Ingredients

• 4 Chicken Pieces
• 1 Red Onion, finely chopped
• 3 Garlic Cloves, finely
• 1 thumb sized piece of Ginger, grated
• 1  Can Chopped Tomatoes
• 1 Fresh Leek, thinly sliced
• 2 Savoy Cabbage leaves, shredded
• 2oo/300ml Chicken  Stock
• 1 tsp Ground Cumin
• 1 tsp Cayenne Pepper
• 3 Generous tsp Medium Curry Powder
• 1/4 Cup of blitzed nuts – Cashews, with some peanuts
• Seasoning (salt, pepper & sugar)
• Chapatis (Optional)

Method

1. Melt butter/ghee and a little oil in a medium saucepan, (though I like to use a flat base wok) on a low heat and cook onions, garlic, and ginger, stirring, until softened.
2. Add curry powder, salt, cumin, and cayenne, cook for 2 minutes, stirring well.
3. Add chicken and cook, stirring to coat.
4. Stir in the tomatoes, and stock and bring to a simmer. Alow to cook for 40 minutes, on a low heat.
5. Meanwhile: In a small sauce pan, with a little olive oil, fry off the leek and cabbage.
6. Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until desired ground – I like to have a mix of ground, and crunchy. Add to the curry and stir well.
7. Finally, finish off the curry by adding the nuts, leek and cabbage and stir well.
8. Serve with Chapatis (optional).

❤

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