Once everything is ready, serve the rice and parathas with the vindaloo and drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.

Pesto: Blend coriander leaves with garlic, nuts such as almonds or cashews, Parmesan cheese, olive oil, and salt to make a ...

Cover and cook for 2 hours, until the chicken is cooked through and the carrots are tender. Stir in the chopped coriander and scatter with the extra cashews.