1. Place the sesame seeds and cashew nuts in a small bowl. Pour over the water and leave to soak for 30 minutes.
2. Next, heat the ghee or oil in a large saucepan until hot and add the onions and a pinch of salt. Fry for about 10 minutes or until golden brown.
3. Add in the chicken and cook until sealed, for about 5 minutes.
4. Then add Shemin’s Indian, Massaman or Goan Curry Paste, the green chillies and stir.
5. Next, add in the chopped tomatoes, a splash of water and place the lid back on and simmer for 10 minutes.
6. While the curry is simmering, pour the sesame seeds, cashew nuts and water into a blender along with the grated coconut and blend to a paste.
7. Add Shemin’s Garam Masala and the sesame seed, cashew and coconut paste to the curry and stir in. Simmer for 15 minutes.
8. Season with salt and serve with Shemin’s Indian Breads and boiled rice with Shemin’s Mango Chutney or Aubergine Pickle to accompany.

Tips:

1. In the video, you can see that we made this curry with Shemin’s Massaman Curry Paste, but you can also use Shemin’s Indian or Goan Curry Paste to enjoy some different flavours. If using our Goan Curry Paste then leave out the Garam Masala.
2. If you don’t want the curry so hot, you can de-seed the chillies and still enjoy the flavour they bring to the curry.
3. We added salt to the onions, as it makes them cook quicker. This is a good tip for when making all your curries.