Step 1

Cut the boneless chicken thighs into large pieces, put Greek yogurt, mixed curry powder, sugar and salt and marinate in the refrigerator for at least 3 hours, or overnight.

Step 2

Powdered spices

Step 3

Dry spices

Step 4

Soak 70g cashew nuts in 100ml of water for 20 minutes, squeeze them into a pulp with a food processor and set aside.

Step 5

Garlic

Step 6

Ginger puree

Step 7

Plain tomato sauce, which can also be made homemade, can be peeled and grated with 5-6 large tomatoes.

Step 8

Heat the pan with 50g of butter

Step 9

Stir-fry the onion until it is burnt, and use purple onion for a richer flavor.

Step 10

Take 30g of coconut oil from another pot, then add dry spices and sauté until fragrant.

Step 11

Then add ginger and garlic paste and sauté until fragrant.

Step 12

Add the original tomato sauce, stir-fry over medium heat until the water dries.

Step 13

Add the previously fried onion.

Step 14

Then add the squeezed cashew nut pulp and stir well.

Step 15

Add the powdered spices, stir well, and simmer for about 2-3 minutes. Then add cream/milk.

Step 16

Add the pre-marinated chicken, simmer over medium heat for 15-25 minutes (please adjust the simmering time depending on the regional season), add an appropriate amount of salt and sugar to taste, and satisfy your taste.

Step 17

Finally, sprinkle some green beans or edamame for garnish.

Step 18

When cooking white rice, add a section of cinnamon stick and a few cloves before the rice is almost cooked to increase the aroma of the rice.

Step 19

Finally, put it on a plate and sprinkle with edamame and chopped green onions.