Chicken, Pumpkin & Cashew Curry - Three Blue Ducks

Ingredients

• 3 tablespoon ghee (or vegetable oil)
• 1 large onion, finely sliced
• 4 garlic cloves, chopped
• 5cm piece of ginger, chopped
• 10 – 15 curry leaves
• 3 kaffir lime leaves (remove the spine)
• 1 bunch of coriander, leaves picked and roots and stalks reserved
• 1 lemongrass stem, white part only, chopped
• 1 x 1.6 kg chicken, 10 – 12 pieces, skin on and bones in (or 1kg of chicken thigh)
• 200ml coconut milk or coconut cream
• 500g peeled and deseeded pumpkin, cut into 5cm dice
• 400g can diced tomatoes
• 100g roasted cashews
• 1 heaped teaspoon salt flakes
• 75gm coriander seeds
• 50gm cumin seeds
• 8 green cardamom pods
• 1 cinnamon stick
• 4 cloves
• 6 black peppercorns
• ½ tsp ground turmeric
• 1-2 dried chillies
• ½ tsp Kashmiri chilli powder (optional)