59 Appliance used: Induction cooktop METHOD Place all the curry paste ingredients into a blender. Serves: 4–6 Process until it becomes a fine paste. Preparation time: 20 minutes Cooking time: 30 minutes Place the curry paste in a medium sized saucepan Level of difficulty: Easy and cook on Induction level 6, stirring continuously until it becomes aromatic. Then add the coconut milk and cream and stir well to ensure the curry paste is INGREDIENTS not sticking to the base of the saucepan. Increase the induction level to 7.5 and bring to the boil. CURRY PASTE Meanwhile cut each chicken thigh into 6–8 pieces. ¾ cup ground cashews Add the chicken to the saucepan and season with salt 2cm piece fresh ginger, peeled to taste. Reduce induction level to 5 and simmer for 4 garlic cloves, peeled 20–30 minutes, uncovered or until chicken is tender. 1 tbsp ground cumin Garnish with coriander and serve with steamed 1 tbsp ground coriander basmati rice and warm naan. 1 tbsp garam masala 1 tsp turmeric NOTE 1 tsp paprika Add chilli to taste. The paste can be made ahead and 1/3 cup tomato puree kept in the refrigerator for one week or frozen for one 1–2 birdseye chilli month. 1/3 cup canola oil CURRY SAUCE 270ml coconut milk 300ml thickened cream 800g chicken thigh fillet Salt to taste 1 bunch coriander, leaves removed and roughly chopped THE NEFF AUSTRALIA COOKBOOK MAINS