Quick chicken and cashew curry

This easy curry has a strong resemblance to butter chicken, so the kids enjoy eating it as much as the cook does making it.

This recipe forms part of the December 10 meal planner created in partnership with New World.

Ingredients

1	Onion, finely chopped
2 cloves	Garlic, minced
2 cm	Fresh ginger, peeled and finely grated
60 g	Butter
1 tsp	Ground cumin
2 Tbsp	Curry powder, heaped ones (Main)
1 tsp	Salt
700 g	Skinned and boned chicken thighs, diced (Main)
1 can	Pams diced tomatoes, 400g (Main)
½ cup	Cashew nuts, finely ground (Main)
½ cup	Natural yoghurt, unsweetened (Main)
1 large bunch	Coriander, for serving (Main)
4 servings	Basmati rice (Main)

Directions

1. Cook onion, garlic and ginger in butter in a heavy-based frying pan for 3-4 minutes until onion is soft.
2. Add cumin, curry powder and salt and stir to incorporate, then add chicken and stir-fry for 5 minutes.
3. Stir in tomatoes and½cup water and bring to a simmer. Cover and simmer for 15 minutes.
4. Stir in the ground cashew nuts and yoghurt. When it comes back to the boil, remove from heat.
5. Serve with plenty of fresh coriander and steamed rice.