Coriander Seed, Fennel Seed, Cinnamon, Star Anise, Turmeric, Bay Leaves, Green Cardamom Seed, Nutmeg, Black Pepper.
Parsee Chicken & Cashew Curry Masala
60g ghee, 1tbsp ginger finely chopped, 30g Parsee Chicken and Cashew Curry Masala, 1kg boneless chicken pieces, 1 1/2 cups of coconut cream, salt to taste, 200g cream, 150g cashew nuts, 1 tbsp ghee.
Melt the ghee in a pan and add the cashew nuts, fry gently until lightly browned. Remove the cashew nuts from the pan with a slotted spoon, leaving the ghee behind. Set aside. Heat the ghee and add and fry the ginger for 1 minute. Add the Parsee Chicken and Cashew Curry Masala and cook until aromatic. Turn the heat up to high heat and add the chicken to the pan and seal well. Add the coconut cream and salt to the pan and stir well. Bring to the boil and turn down to simmer and cover cooking until the chicken is tender. Add the cream, stir well and cook until the liquid is reduced. Garnish the curry with the fried cashew nuts. This curry can be cooked with lamb and roasted vegetables.