Ingredients

• 1 pound diced boneless chicken, preferably thigh for extra flavor
• 2 teaspoons ground cilantro seed
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 cup full-fat yogurt
• 1/2 cup coconut cream
• 1/4 cup broken cashews
• 2 tablespoons oil or ghee
• 2 teaspoons minced garlic
• 3 tablespoons tomato puree
• 1 finely chopped medium onion
• 1/4 cup roughly chopped fresh cilantro
• diced green chilies, to taste
• salt and pepper, to taste

Preparation

1. Combine cashews and coconut cream in a blender, and blend until smooth. Set aside.
2. Sautée the chopped onion, minced garlic and ginger in oil or ghee using a large, deep skillet over medium heat. Add the chilies, if using, and stir constantly to prevent browning.
3. Add the chicken once the onion begins to soften but before it begins to brown. Stir in the ground spices and seasonings, including sugar; add a drop of water if necessary to prevent sticking.
4. Once the chicken is seared on all sides, stir in the tomato puree with enough water to cover the other ingredients. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
5. Turn off the heat and allow mixture to rest for a few minutes, then stir in the cashew nut mix and the yogurt.
6. Return pan to heat, and cook uncovered for 10 minutes or until the sauce has reduced to a coating consistency. Serve with cooked rice and fresh cilantro leaves.