Chicken Curry with cashew nuts and mango

This is a old recipe taken from a unique Indian cookery book PRASHAD, cooking with the indian masters. The dish is a  mild chicken curry cooked with an abundance of onion and garnished with cashew nuts, sunflower seeds and mango. Have a go and see what you think.

Serves 6

1 free range chicken

150g Ghee

400g onions

30g ginger paste

30g garlic paste

5g red chilli powder

5g turmeric

Salt

10g Garam Masala

2 tin of coconut milk

40g mango chutney

20g fresh coriander

20g fresh mint

20g sunflower seeds

50g Cashew nuts

Cut the chicken into 10 pieces, if you like a butcher will do this for you. The important thing here is to leave as much of the meat on the bone as possible, this will increase the flavor of the finished dish. Slice the onions finely and sauté in the hot ghee, once the onions start to soften add the garlic and ginger paste, red chilli powder and turmeric. Add the chicken pieces and the coconut milk and simmer for 15 minutes on a low heat. Now add the mango chutney, mint and coriander and cook for a further 5 minutes. Just before serving add the cashew nuts and sunflower seeds and check for seasoning.