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1
Warm a pan over a medium heat (I use the same pan for all steps, so ensure it's big enough; cast iron is best to dry-fry the spices), without any oil, and add the cumin, coriander and mustard seeds. Cook them until they smell fragrant and start to pop.
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2
Transfer the toasted seeds to a mortar (or spice mill), add the turmeric and grind until fairly smooth.
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3
Dice the onions and the stalks from the chard.
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4
Cook the chard leaves in some boiling water for approx 1-2minutes, until wilted. Remove and drain.
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5
Heat a little oil in a skillet/pan and add the onions. Cook for a couple minutes then add the chard stalks.
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6
Cook, stirring now and then, for around 5-8mins until they have softened but are not browning.
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7
Meanwhile, remove any fat and tough bits from the chicken and dice.
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8
After the onions and chard are soft, add the chicken and brown. You may need to increase the temperature a little.
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9
Once lightly browned, add the ground spices and grate in the garlic and ginger. Stir well.
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10
Add 1/2 cup of coconut milk and stir.
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11
Blend together the cashews and the remaining 1/4 cup coconut milk then add to the pan.
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12
Cook on a simmer rather than boiling for around 10 more minutes until the chicken is cooked.
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13
Squeeze the chard leaves of excess water, cut fairly small then add to the pan and stir through.
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14
Serve over rice, to soak up the delicious sauce.
