Cashew Nut Butter Chicken - cooking recipe

Ingredients

60 g ghee or 60 g butter
2 cloves garlic, crushed
2 onions, minced
1 tablespoon tandoori curry paste
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750 g boneless chicken, cut into 2 cm cubes
60 g cashews, slightly crushed
1 1/4 cups thickened cream
2 tablespoons coconut milk

Preparation

Melt ghee or butter, in a large pan over medium heat.
Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
Stir in curry paste, coriander, and nutmeg.
Cook for 2 min, or until fragrant.
Add chicken and cook for 5 mins, or until chicken is browned.
Add cashwes, cream, and coconut milk.
Bring to the boil.
Reduce heat.
Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
Serve with rice.