Chicken and Cashew Curry

Ingredients

• 4 tbsp oil
• 3 onions, sliced
• 1 tsp salt
• 500 g chicken thigh fillets, cut in half
• 2 tbsp Keens Curry
• 100 g cashew nuts, roasted and chopped
• 200 ml yoghurt
• 1 cup fresh coriander

Method

1. Heat oil in a large frying pan and fry onions with salt until browned. Drain and remove onions, leaving the oil in the pan.
2. Mix together chicken and Keens Traditional Curry Powder in a bowl. Fry chicken for 3 minutes on both sides or until browned.
3. Add in the cashews, yoghurt and browned onions then simmer for a further 10 minutes.
4. Stir through the coriander and serve with rice.