Ingredients 4 Chicken Pieces 1 Red Onion, finely chopped 3 Garlic Cloves, finely 1 thumb sized piece of Ginger, grated 1  Can Chopped Tomatoes 1 Fresh Leek, thinly sliced 2 Savoy Cabbage leaves, shredded 2oo/300ml Chicken  Stock 1 tsp Ground Cumin 1 tsp Cayenne Pepper 3 Generous tsp Medium Curry Powder 1/4 Cup of blitzed nuts – Cashews, with some peanuts Seasoning (salt, pepper & sugar) Chapatis (Optional) Method Melt butter/ghee and a little oil in a medium saucepan, (though I like to use a flat base wok) on a low heat and cook onions, garlic, and ginger, stirring, until softened. Add curry powder, salt, cumin, and cayenne, cook for 2 minutes, stirring well. Add chicken

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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