- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3-4 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 green chillies, deseeded
- small pack coriander, leaves picked and stalk roughly chopped
- 100g unsalted cashews
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 2 tbsp coconut oil
- 1 ½ tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 400g can chopped tomatoes
- 450ml chicken stock
- 3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
- 155g fat-free Greek yogurt
- 10ml single cream (optional)
- 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)
Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.