Tomato Chicken Curry with Vegetables and Cashew Nuts

Ingredients (serves two)

1 large chicken breast, cut into pieces

half a courgette, sliced

half or a whole chilli, deseeded and sliced

2 cloves of garlic, crushed

3cm piece of ginger, grated

3 spring onions, chopped

10 small tomatoes, chopped in half

2 tsp lemon juice

2 heaped tsp mango chutney

1 heaped tsp smooth peanut butter

a dash of white/rose wine

2 tsp curry paste (I use Patak's Korma paste)

4 cardamon pods, seeds crushed in a pestle and mortar

5 whole coriander seeds, crushed in a pestle and mortar
1 bunch of fresh coriander, roughly chopped

salt and pepper

2 handfuls of spinach leaves
1 handful of cashew nuts

1. Put all the ingredients, apart from the spinach and cashew nuts into a bowl and mix thoroughly. Then add this mix to a shallow frying pan or wok with a little vegetable oil. Keep stirring the curry, you may need to add a couple of tbsp of water if it becomes dry. Cook this for 15-20 minutes on a medium heat until the chicken is cooked thoroughly.

2. Add the cashew nuts and spinach and stir until the spinach is ready. 

3. Serve with either rice, couscous or naan.