Nutty Chicken Curry - cooking recipe

Ingredients

2 tablespoons oil
2 small onions, finely chopped
salt
1 1/2 cm piece fresh ginger, finely chopped
1 large garlic clove, crushed
2 green chilies, deseeded and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
675 g chicken breasts
3 cardamom pods
1 (400 ml) tin coconut milk
200 ml chicken stock
110 g cashew nuts
2 -3 tablespoons sour cream

Preparation

Fry the onions and salt together gently until soft.
Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
Cut the chicken into strips, bruise the cardamom pods and add to the pan.
Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.