Chicken Cashew Curry

4 Chicken Breast Fillets, cut into large chunks

150g Cashew Nuts

2 tbsp Olive Oil

2 Onions, finely sliced

2 Garlic Cloves, finely sliced

1 tsp Ground Cinnamon

½ tsp Ground Ginger

2 tsp Medium Curry Powder

400g tin Chopped Tomatoes

200g Greek Style Natural Yogurt

500g Basmati Rice

10g Fresh Coriander

Salt

Place 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 curry.

Scatter the toasted cashew nuts and coriander over the curry before serving, along with the lime segments.