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Serves 4

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

Preparation:

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.