Voted one of the best in our house, so we make big batches same as Bolognese and Chilli. Hats off to Chef John from Food Wishes for the recipe.

• 1 kg Chicken Breast, cut in large cubes, mix with have the spice blend and a little vegetable oil, marinate for a few hours.
• Vegetable oil
• 2 small onions, chopped or sliced
• 2 tablespoons tomato puree
• 4 garlic cloves, finely minced
• 1 tablespoon ginger, finely minced
• 300 ml chicken stock
• 6 green onions, sliced
• 1 bag coriander, remove stalks and rough chop the leaves
• 1 lime, juiced, plus extra wedges for serving

Spices:

• 2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne or chilli powder
• 2 heaped teaspoons garam masala

Cashew Cream:

• 150g cashews
• 750 ml water
• Blitz in food blender

In a sauté pan, heat some vegetable oil and brown the chicken pieces in batches, turning to brown both sides. Remove to a bowl. Add the onions, garlic, ginger, tomato puree and spices. Deglaze the pan initially and then cook until a fond forms. Add the chicken back to the pan. Add the chicken stock and the cashew cream, place on a low heat and let reduce. It will gradually thicken after 45 mins. Add the chopped coriander and green onion and lime juice. Serve in hot bowls with some basmati rice.