chicken and cashew curry

Skin 4 chicken legs and separate each into two pieces: drumstick and thigh. Season with salt and pepper.

Melt some ghee in a large saucepan. Over a medium-low flame fry a couple of diced onions with 2 cloves of minced garlic, a thumbnail-sized piece of ginger (minced) and 10 dried chillies (preferably Kashmiri). Add 2 tbs hot curry powder, 4 ground cloves, a good grind of black pepper and a small cinnamon quill. Stir. Add two peeled and diced tomatoes and cook until you start to end up with a sauce. Add chicken, 800 mL coconut cream and a dash of tandoori colouring. Tandoori colouring is just that: colouring. Adding it doesn't impact on the flavour, so feel free to leave it out or replace it with turmeric. Bring sauce to boil, reduce heat and simmer--covered--for 45 minutes. Remove lid and add a handful of fresh curry leaves for the final 5 minutes of cooking. Serve with steamed rice.