South Indian Chicken Cashew Curry

1. Heat 1 tbsp oil in a pan and gently fry the onions until browned, around 10 minutes.
2. Add Shemin’s Indian Curry Paste and a splash of water, and cook on a gentle heat for 3 minutes.
3. Add the chicken thighs and coat in the curry paste mixture, stir for around 4 minutes.
4. Pour in the chopped tomatoes and let the mixture simmer for 15 minutes with the lid on, stirring occasionally.
5. Add the cashew nut butter, Shemin’s Garam Masala and the coconut milk to the curry, and stir in. Cook on high with the lid off for 5 minutes to thicken the sauce. You can heat for longer if you prefer a thicker curry sauce.
6. Stir in the fresh coriander and lime juice to taste.
7. Serve with rice and naan breads.

TIP: If you’re vegan, substitute the chicken for quorn pieces or par boiled potatoes.