Method
Serves 2
Put the onion, garlic, chilies, cashew nuts, turmeric, lemon
juice, soy sauce, ginger and sugar in a food processor or mortar
and pestle and blend or grind to form a smooth paste.
Heat the oil in a heavy-based pot or pan and add the spice
paste. Fry this, stirring to prevent sticking, for 4-5 minutes to
let the flavours develop and until the sugar caramelises. Add the
chicken and cook for a further 15 minutes.
Add the coconut milk and water, reduce the heat to low. Simmer
uncovered, stirring occasionally, until the chicken is tender and
the sauce has thickened (about 10 to 15 minutes).
Serve with rice and/or salad.