Method
1. Pre-heat oven - 160°C
2. Add cashew nuts to the TM bowl
3. Blitz with MC on - 10 sec, speed 10
4. Remove from bowl and set aside
5. Add butter, garlic clove, onion, ginger, ground turmeric, curry powder, chili flakes and cumin seeds to the TM5 bowl
6. Chop with MC on - 4 sec, speed 5
7. Scrape down sides of TM5 bowl
8. Sauté - 5 min, Varoma, speed 1
9. Add milled cashews and tomatoes
10. Blend with MC on - 10 sec, speed 8
11. Place chicken into a large casserole dish with a lid
12. Cover with the sauce
13. Bake covered for 1 hour
14. Add yoghurt and stir through
15. Bake 30 minutes, uncovered
16. Stir through garnishes and serve with steamed rice and naan