This Coconut, Cashew & Chicken Curry is rich, creamy, and full of bold flavours. Serve it hot with soft, oven-warmed Indian Affair Plain or Garlic Naan to scoop up every delicious bite.
Ingredients
Indian Affair Plain / Garlic Naan
2 tablespoons oil
2 tablespoons butter
1 medium onion chopped
1kg chicken pieces bone in or fillet
100g cashews
3 tablespoons Butter Chicken Spice
2 tablespoons Orange Pepper
2 heaped tablespoons coconut
1 cup double cream yoghurt
1 tablespoon garlic and ginger
1 x 50g Tomato Paste
250ml – 500ml fresh cream
250g Prunes
Method
In a dry pan, roast the cashews, spices and the coconut. Roast until toasted and fragrant.
Marinade the chicken with the yoghurt, garlic and ginger, tomato paste, and cream.
Allow the marinade to rest for at least an hour or overnight
Braise the onion in oil and butter until the onion is golden brown.
Add the marinaded chicken and sauce and bring to a slow simmer.
Add in 1 cup water and cover and cook on a medium to low heat for 20- 30 minutes until the chicken is cooked.
Add in the prunes and salt to taste and cook for 5 minutes. Garnish with freshly chopped coriander and green chillies.
Heat the Indian Affair Plain or garlic naan in a griddle pan and brush with melted garlic butter.
