A South Indian style recipe for chicken thighs from Nigella Lawson’s ” Forever Summer” 2002
Chicken and Cashew Nut Curry (6)
Heat the oil in a wide saucepan or frying pan and fry the onions gently, sprinkled with a little salt, until softened.
Add the ginger, garlic. chilli, turmeric, cumin and coriander and cook, stirring, for another minute until fragrant.
Add the coconut milk and the stock to the pan and stir to mix well, then add the cardamon and the chicken. Bring to the boil then reduce the heat and simmer gently for about 10 minutes until the chicken is just cooked through.
Check the seasoning and add the green beans then cook for another 5 mins.
Add the cashew nuts, the soured cream and half of the chopped coriander.
Serve in bowls sprinkled with more coriander.