750g chicken skinless breast fillets, chopped into large pieces (or skinless chicken on the bone)
5 medium sized potatoes, peeled and in medium-sized chunks
4 tbsp ghee
8 whole black peppercorns
5 green cardamoms
2 black cardamoms
2 star anise (use 3 cloves if you don’t have star anise)
2 bay leaves
1 cinnamon stick
½ tsp nigella seeds
½ tsp mustard seeds
½ tsp cumin seeds
2 onions, thinly sliced
6 garlic cloves, pureed
1 tbsp ginger, pureed
1 finger green chilli, halved lengthways
1 tbsp curry paste or curry powder
200-250ml evaporated milk
3-4 tbsp cashew cream* (see notes)
250ml hot water
Notes – how to make Cashew Cream
150g cashew nuts
1tbsp lemon juice
1/2 tbsp salt
Place your cashew nuts in a bowl and cover with boiling water. Leave for an hour and then drain and allow to cool.
Next, add your water, lemon juice, salt and water to a blender and whizz into a smooth paste. Refrigerate until you are ready to use.
RECIPE BY MITHI AHMED AKA THE DAAL DIARIES.
Mithi is a Bangladeshi-born Glaswegian who is currently living in London. By day, she’s a doctor working in medical publishing but by night she brings her kitchen to life with the smells and spices of Eastern cooking. Through her Instagram, she shares her passion for authentic Bangladeshi and Indian home-cooking and she hopes to bring the same joy and flavours to Western dinner tables through her easy-to-follow recipes, many of which, have been handed down to her from her family.
SEE HER AMAZING INSTAGRAM HERE:
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