Coriander chicken curry

Soak the cashews in a bowl of warm water for 1 hour; drain. Set aside a few coriander leaves, then whizz the rest in a blender with the stalks, mint, lime zest, chillies, drained cashews, peppercorns, yogurt, cardamom seeds, ground coriander and 50ml water until smooth. Put the chicken in a bowl and rub over the marinade, cover and chill for at least 2 hours (or overnight).

Heat the oil in a pan over a medium heat and add the cinnamon, star anise, bruised cardamom pods and cloves; cook for 1-2 minutes, until fragrant. Add the onion and curry leaves with a pinch of salt; cook for 6-8 minutes until the onion is translucent. Stir in the ginger and garlic; cook for a few minutes until aromatic. Add the chicken and any excess marinade, plus 75ml water. Bring to a simmer; cook over a medium heat, stirring occasionally, for 15 minutes or until the chicken is tender and cooked through, with no pink meat remaining. Add the lime juice and scatter over the reserved coriander leaves before serving.