• 1 onion, roughly chopped
  • 2 tablespoons tomato purée
  • 50 g (2 oz) cashew nuts
  • 2 teaspoons garam masala
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground turmeric
  • 2 teaspoons sea salt
  • 1 tablespoon natural yogurt
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped fresh coriander leaves, plus extra to garnish
  • 50 g (2 oz) dried apricots, chopped
  • 500 g (1 lb) chicken thighs, skinned, boned and cut into bite-sized pieces
  • 300 ml (½ pint) chicken stock
  • steamed rice
  • pappadom

Put the onion, tomato purée, cashew nuts, garam masala, garlic, lemon juice, turmeric, salt and yogurt into a food processor or blender and process until fairly smooth. Set aside.

Heat the oil in a large, nonstick frying pan. When hot, pour in the spice mixture. Fry, stirring, for 2 minutes over a medium heat.

Add half the chopped coriander, the apricots and chicken to the pan and stir-fry for 1 minute.

Pour in the chicken stock, cover and simmer for 10–12 minutes or until the chicken is cooked through and tender.

Stir in the remaining chopped coriander and serve with steamed rice and pappadom.

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