Servings: 4

2 tbsp Greek yoghurt 2 tbsp Greek yoghurt
1 tsp turmeric powder 1 tsp turmeric powder
800g skinless, bone-in chicken thighs and drumsticks 800g skinless, bone-in chicken thighs and drumsticks
2 tbsp vegetable oil 2 tbsp vegetable oil
6 cloves 6 cloves
3cm cinnamon stick 3cm cinnamon stick
120g white onions, peeled and finely chopped 120g white onions, peeled and finely chopped
Salt, to taste Salt, to taste
A pinch of sugar A pinch of sugar
½ tsp ground cardamom powder ½ tsp ground cardamom powder
 
For the cashew paste For the cashew paste
75g cashew nuts, soaked in 100ml warm water for 30 minutes 75g cashew nuts, soaked in 100ml warm water for 30 minutes
5cm piece root ginger, peeled and roughly chopped 5cm piece root ginger, peeled and roughly chopped
2 green bird’s eye chillies, seeds removed 2 green bird’s eye chillies, seeds removed
 
For the tempering For the tempering
1 tbsp vegetable oil 1 tbsp vegetable oil
A handful of cashew nuts A handful of cashew nuts
1 tsp black mustard seeds 1 tsp black mustard seeds
10 curry leaves 10 curry leaves
 
Small bunch fresh coriander Small bunch fresh coriander

Combine yoghurt and turmeric in a large bowl. Add the chicken pieces and marinate for at least two hours, and ideally overnight.
Blend the cashews and their soaking liquid with the ginger and chillies to a smooth, fine paste
In a large, heavy-based saucepan, heat the oil over a medium flame, then add the cloves and cinnamon stick for 30 secs
Add the onions and for 10 minutes, until golden brown.
Add the marinated chicken and fry, stirring, for eight minutes, until seared all over.
Lower the heat, add the sugar and 100ml water, season with salt to taste
cover and simmer for 20 minutes, stirring once halfway through.
Stir in the cashew paste, simmer for four to five minutes, then add the ground cardamom and take off the heat.
While the curry is resting, make the tempering. Put the oil in a small frying pan on a medium heat. Once it’s hot, add the cashew nuts and, when they begin to colour, add the mustard seeds and curry leaves for a few seconds.
Pour this over the chicken and serve with parathas or rice or for a low carb option cauliflower rice.
Sprinkle with chopped coriander