- 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)
- 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.
- Add curry powder, salt, cumin, and cayenne, cook for 2 minutes, stirring well.
- Add chicken and cook, stirring to coat.
- Stir in the tomatoes, and stock and bring to a simmer. Alow to cook for 40 minutes, on a low heat.
- Meanwhile: In a small sauce pan, with a little olive oil, fry off the leek and cabbage.
- 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.
- Finally, finish off the curry by adding the nuts, leek and cabbage and stir well.
- Serve with Chapatis (optional).