4 tbsp sunflower or vegetable oil
3-4 garlic cloves
2 onions, finely chopped
2 green chillies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp salt
4 green cardamom pods, slightly crushed
2 tsp tomato puree
500g/1lb 2oz boneless, skinless chicken breasts, cut into bite-sized pieces
250ml/9fl oz coconut milk
20 cashew nuts, ground
5cm/2in piece root ginger, peeled and grated
A generous pinch garam masala
Heat the oil in a large saucepan or wok over a medium heat and add the garlic, onions and chillies. Cook, stirring frequently, for 6-8 minutes until the onions turn golden brown.
Stir in the cumin, coriander, turmeric, salt and cardamom pods and fry for 1 minute, then stir in the tomato puree.
Add the chicken pieces, reduce the heat to low and fry, stirring, for 7-8 minutes, or until they change colour. Bring 250ml/9fl oz water to the boil.
Add the water and the coconut milk to the chicken, then add the ground nuts. Simmer, uncovered, stirring occasionally, for 7 minutes, or until the chicken is cooked through. Check by cutting a piece of chicken in half – the juices should run clear.
Stir in the ginger and sprinkle over the garam masala. Serve hot.