Step 1

Combine onion, ginger and garlic in a large bowl. Add chicken thigh and breasts and turn to coat. Set aside for 20 minutes to marinate.

Step 2

Heat 2 tbs coconut oil in a large saucepan over medium heat. Remove chicken from marinade and season with salt. Reserve marinade. In two batches, cook chicken, turning, for 5 minutes or until golden.

Step 3

Remove from pan and set aside. Add remaining 1 tbs oil to the pan with chilli, spices, curry leaves and reserved marinade. Cook, stirring, for 1 minute or until fragrant.

Step 4

Return chicken to pan and stir to coat. Add coconut cream and stock, and reduce heat to medium-low. Cover pan with a lid and simmer for 20 minutes, then remove lid and reduce heat to low (add a little extra stock or water if curry looks too dry).

Step 5

Simmer, stirring occasionally, for a further 20 minutes or until chicken is tender and cooked through. Stir cashews through the curry in the final 5 minutes of cooking to warm through. Season.

Step 6

Remove chicken breast from curry and thickly slice. Divide curry among bowls. Top with sliced chicken, chilli, fried curry leaves, coconut flakes, spring onion, micro coriander and extra cashews.