This dish is all about the preparation. Begin with the cashew nuts, place them in a blender and whizz for 10 minutes until they form a paste then set aside. Continue by adding the seeds, cinnamon, pepper corns and chillies to a dry frying pan, heat on a high heat constantly stirring until the seeds start to smoke and pop then transfer to a grinder and add the powdered paprika, salt and fenugreek. Grind until you have a fine powder then place in a blender with peeled, chopped ginger and around 100 millilitres of the coconut milk. Blend until you have a fine paste then set aside.

In a large saucepan, heat the ghee or vegetable oil then add the spice paste and stir fry for 1-2 minutes. Then add the vegetable stock, remaining coconut milk, chopped tomatoes, cashew paste and bay leaves and stir thoroughly, bring to the boil then reduce the heat and simmer stirring regularly for 30 – 40 minutes until the sauce reduces and thickens. While this is happening, trim the chicken breasts of any fat or sinew and cut into large chunks or bite sized squares. When ready add to the reduced sauce and stir thoroughly then simmer for another 8-9 minutes stirring occasionally. When done, remove from the heat, add the toasted coconut flakes and stir thoroughly, remove the bay leaves then serve with rice.