Cashew Chicken Curry Recipe

• 1 kg Chicken
• 2 cups Onion (chopped)
• 4 Onions (sliced)
• 2 small pieces Ginger
• ½ tsp Cumin Seeds
• 25 Garlic Cloves
• 2 tsp Chili Powder
• ¼ tsp Turmeric Powder
• Salt (to taste)
• ½ cup Coconut Oil
• 1 tsp Mustard Seeds
• 20 Cashew Nuts
• 2 Tomatoes (chopped)
• ½ Lemon (juiced)
• 3 stems Coriander Leaves (chopped)

• Cut chicken into 2 inch pieces.
• Soak cashew nuts in water for 10 minutes. Grind into a nice paste.
• Grind chopped onions, ginger, cumin seeds, and garlic together.
• Heat coconut oil in a pan and crackle mustard seeds.
• Add sliced onions and shallow fry them.
• Put in the onion paste and mix well.
• Stir in chili powder and tomatoes.
• Add turmeric powder, chicken, salt, and some water. Simmer until the chicken turns tender.
• Mix in lemon juice and stir in cashew paste, blending nicely. Simmer and bring to a boil.
• Garnish with coriander leaves.
• Serve hot with steamed rice.