Instructions: 1 . Melt ghee or butter in a saucepan over a medium heat. Add garlic and onions and cook, stirring, for 3 minutes or until onions are golden.

2. Stir in curry paste, coriander and nutmeg. Cook for 2 minutes or until fragrant. Add chicken and cook, stirring, for 5 minutes or until chicken is brown.

3. Add cashews, cream and coconut milk. Bring to the boil. Reduce heat.

Simmer, stirring occasionally, for 40 minutes or until chicken is tender.

Serve with rice, pappadams and sambals.

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