1 jointed chicken
2 c. stock or water
2 tbsp. clarified butter
2 med. onions, finely chopped
2 chopped green chilies
3 tbsp. coriander leaves, chopped
2 crushed cloves garlic
1 tsp. ginger
1 tsp. curry powder
1 c. yogurt
2 c. chopped cashews

Put chicken in stock. Bring to a boil. Simmer until tender. Remove chicken. Boil stock to reduce. Melt butter and fry onions until soft. Add coriander, chilies, garlic, ginger, curry powder and cardamon. Cook, stirring for 3-4 minutes. Whisk yogurt with 1/2 cup stock and pour into pan. As soon as it boils, add chicken. Season to taste with salt. Simmer to heat. Blend in nuts. Simmer for 5 minutes. Serves 4-6.