Kefir Marinated Chicken Cashew Nut Curry

Cut the chicken into bite size chunks and add them to a mixing bowl. Add the rest of the marinade ingredients to the bowl and leave to marinade for at least 4 hours but preferably overnight.

Heat oven to 190C.Make the sauce by roasting the cashews for 8-10 minutes until golden brown and leave to cool. Add the Yeo Valley Spreadable to a large saucepan and heat. Add the sliced onions to a saucepan and cook for 10 minutes until soft. Wash the coriander and pick the leaves. Separate the stalks and leaves and roughly chop the stalks and leaves separately. When the onions are soft and slightly coloured, add the chopped garlic, ginger, chilli and coriander stalks and cook for one minute. Add the spice mix and tomato paste and cook for 2 minutes. Add the tinned tomatoes and coconut milk and stock and turn up the heat. Gently simmer for 10 minutes.

Add sauce and roasted cashews to the liquidiser. Blend until smooth.

Add the sauce back to the saucepan. Cook for 15 minutes, stirring regularly so it doesn’t burn on the bottom.

Heat a large frying pan and add a dash of oil. Drain off the excess chicken marinade and add the chicken thighs and fry just to colour the meat. Fry in batches and do not overcrowd the pan.

Add the chicken to the sauce and stir. Cook for a further 10 minutes until it is cooked all the way through.

Add lime juice and season with salt and pepper. Finish the dish with the chopped coriander leaves and serve with Yeo Valley Soured Cream and cooked brown rice.