Dry-fry nuts, garam masala, coriander and chilli in small frying pan, stirring, until nuts are browned lightly.
Blend or process nut mixture with garlic, ginger, vinegar, paste and half the yogurt until mixture forms a paste. Transfer to large bowl; stir in remaining yogurt and chicken. Cover; refrigerate 3 hours or overnight.
Melt butter in large saucepan; cook onion, cinnamon and cardamom, stirring, until onion is browned lightly. Add chicken mixture; cook, stirring, 10 minutes.
Stir in paprika, puree and stock; simmer, uncovered, 45 minutes, stirring occasionally.
Discard cinnamon and cardamom. Add cream; simmer, uncovered, 5 minutes.
Photographer: Ian Wallace. Stylist: Louise Pickford.
These recipes are from The Australian Women's Weekly cookbook,
Casseroles & Curries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at
www.acpbooks.com.au
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