Ingredients

• 2 onions, peeled and quartered
• 3 large cloves garlic, peeled
• 5ml (1 inch) piece fresh root ginger, chopped
• 45ml (3 tbsp) vegetable oil
• 45ml (3 tbsp) mild curry powder
• 5ml (1 tsp) chilli powder
• 3 tomatoes, quartered
• 8 chicken thighs, weighing 1.4-1.8kg (3-4lb)
• 300ml (½ pint) chicken stock
• 115g (4oz) cashew nuts
• 30ml (2 tbsp) natural yogurt
• 10ml (2 tsp) ground coriander
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Food Processing Attachment 
• Multi-Mill

Method

1. Place the onions, garlic and ginger in the Food Processing Attachment fitted with the knife blade and process until chopped.
2. Heat the oil in a large pan and sauté the onion mixture for 15-20 minutes, over a medium heat, until golden. Add the curry powder and chilli powder and fry for 1 minute.
3. Blend the tomatoes in the Multi-Mill, in batches if necessary, or in the Food Processing Attachment, until smooth. Add to the pan with the chicken thighs and stir to thoroughly coat the chicken.
4. Pour in the stock, bring to the boil, cover and simmer for 45 minutes. Stir occasionally to prevent the chicken from sticking to the base of the pan.
5. Using the Multi-Mill, chop the cashew nuts until they are very fine, almost to the point of becoming a nut butter.
6. Stir the cashew nuts, yogurt and coriander into the chicken and heat through. Season with salt and freshly ground black pepper and serve.

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