Chicken dopiaza

1 3/4lb or 800g chicken breast fillets, cut into bite-sized cubes
¾ cup ghee*
1 tsp turmeric
1 tsp chili powder
2 tsp garam masala
14oz or 400gchopped onion
4 cloves of garlic, crushed
5 tsp ginger paste
1/3 cup roasted cashews
1 heaped tbsp roasted sunflower seeds
large handful of chopped mint
large handful of chopped coriander
salt and pepper

Put the ghee in a pan over medium heat. Fry half the onion until golden. Add the turmeric, chili powder, garam masala, ginger paste, crushed garlic and 2 tbsp water. Stir well. Add the chicken and the rest of the onion and fry for about 5 minutes. Add 1 cup water and bring to boil. Turn down the heat and simmer for 5 minutes. Add salt and pepper to taste. Stir in the mint, coriander, cashews and sunflower seeds and serve with rice.

*Ghee is a kind of clarified butter widely used in Indian cooking. To make ghee from butter, heat and fully melt unsalted butter over low heat in a pan that does not stick easily. When melted, turn up the heat. Once boiling point is reached, turn down the heat and simmer for 20 to 30 minutes until the milk solids settle on the bottom of the pan beneath the clear butter. Drain the liquid into a bowl through a fine tea strainer without dislodging the milk solids at the bottom. Store at room temperature.

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