• 1 medium brown onion, roughly chopped
• 1/4 cup unsalted cashews, finely ground
• 4 cloves garlic, finely chopped
• 4cm fresh ginger, chopped finely
• 1 red chilli, chopped (optional)
• 1 tsp himalayan or celtic sea salt
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp mild paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp ground cardamom
• 1/2 tsp ground fennel seeds
• 600g Chicken Thighs cut into 4cm pieces or use 1kg of chicken pieces, drumsticks and wings. 
• 1 tbsp coconut oil or ghee
• 400g tomato passata
• 1/2 cup chicken stock or water
• 2 tbsp cream (optional)
• 1 large handful fresh baby spinach or other dark leafy greens
• 5 – 10 fresh coriander sprigs roughly chopped. 

Directions:

1. In a high speed blender, combine the onion, cashews, garlic, ginger, chilli, and dry spices and pulse on medium for about 10 seconds or to your desired consistency.

2. Transfer the mixture to a bowl and add the chicken, tossing to coat.

3. In a large pot, heat the oil or ghee on a medium heat.  Add the chicken-spice mixture.  Gently brown, stirring frequently for about 6 minutes, or until the chicken is cooked on each side and beginning to brown.

4. Add the pasatta with 1/2 cup of water or chicken stock. Cover and let simmer on low for approximately 20 minutes, or until thickened.

5. Once cooked,  stir the cream into the chicken mix (if using), as well as the dark leafy greens e.g. kate or chard, simmer uncovered for about 2 minutes. Remove from the heat or if using spinach stir in the spinach just before serving.

6. Garnish with the fresh coriander and serve with a cauliflower rice, cooked quinoa or brown rice.

Note

If making this curry for people or children with a low tolerance for hot and spicy, leave out the chilli or any of the items listed (optional) for a deliciously flavoursome meal without the heat.