This Morning's Murgh Nilgiri chicken

Ingredients:

• 400g chopped coriander with stalks
• 6 finger green chillies
• 2tbsp white cashew nuts soaked in 100ml hot water for 15 minutes then drained
• 250ml coconut milk
• 3-4 tbsp ghee/clarified butter/vegetable oil
• 2 onions finely chopped
• ¼ tsp turmeric powder4 cloves garlic finely crushed
• 4cm piece finely grated ginger
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chilli powder
• 1kg boneless chicken breasts or thighs or a combination of both
• ½ tsp garam masala
• Salt to season

Method:

1. Blend together the coriander, chillies, cashew nuts and the coconut milk in a food processor or blender until it becomes a smooth paste, decant into a bowl and set aside.
2. Heat the clarified butter or ghee over a medium heat in a wide heavy bottomed saucepan until hot. Add the onions along with a pinch of salt and turmeric powder.
3. Cook until they become soft and not browned. This will affect the colour of the dish if the onions are browned. Add the garlic and ginger, continue to cook for a minute to allow them to mellow out. Now add the cumin, coriander and the chilli powder.
4. Stir fry for up to 3 minutes, then add the coriander paste. Cook for a few minutes then add the chicken. Bring to the boil, simmer until the chicken becomes tender (approx 12-15 minutes).
5. Finally sprinkle some garam masala and adjust seasoning.