Cashew & Coconut Chicken Curry recipe by Ruhana Ebrahim

Ingredients

• 1 chicken (cut into pieces)
• 1 small onion (sliced)
• 2 tablespoons butter
• 1 tablespoon crushed garlic
• ½ teaspoon ginger paste
• 2 whole green chillies (slit)
• ½ teaspoon white pepper
• 1 ¼ teaspoon salt
• 1 teaspoon dhana Jeeru (Cumin) powder
• 2 tablespoons lemon juice
• 1 tin coconut cream
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• ¼ cup chopped cashews
• 2 tablespoons almond powder
• 1 tablespoon oil
• ½ teaspoon poppy seeds
• ¼ cup cashews
• Lemon juice
• 1. Make paste by grinding ingredients together till smooth.
• 2. In a pot, melt butter, add onions and saute till lightly golden.
• 3. Add garlic, half of lemon, spices and washed chicken.
• 4. Cook till just turned white on one side, turn over and cook till white on other side.
• 5. Add coconut cream, slit chillies and paste and cook till chicken is done and cream has thickened.
• 6. Add in remainder lemon juice, mix in.
• 7. Temper poppy seeds with cashews and pour over chicken before serving.
• 8. Serve with white rice/ coconut