1. In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside.
2. Fry curry paste for 1 – 2mins.
3. Add the coconut and Douglasdale Buttermilk and let them emulsify gently.
4. Add vegetables and sealed chicken pieces and let them cook for about 10 mins.
5. Add seasoning, cashew nuts, sugar and chopped coriander before serving.
6. Serve with steamed Jasmine rice