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Chicken Cashew Curry

4 Chicken Breast Fillets, cut into large chunks150g Cashew Nuts2 tbsp Olive Oil2 Onions, finely sliced2 Garlic Cloves, finely sliced1 tsp Ground Cinnamon½ tsp Ground Ginger2 tsp Medium Curry Powder400g tin Chopped Tomatoes200g Greek Style Natural Yogurt500g Basmati Rice10g Fresh CorianderSaltPlace 100g cashews into a heatproof bowl, cover with boiling water and soak for 10 minutes.Heat a little oil in a large frying pan or wok, add the onions, garlic, cinnamon, ginger and curry powder, and fry gently for 2 minutes, stirring regularly.Add the chicken to the pan and fry until golden.Add the tinned tomatoes, simmer for 15 minutes.Drain the soaked cashews, discarding the water, and place into a blender along with the yogurt. Blend until smooth.Remove the curry from the heat and stir in the yogurt and cashew mix.Add salt to taste.Toast the remaining 50g cashew nuts in a small frying pan over a gentle heat until golden.Cook the rice according to pack instructions and serve alongside the cur…

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