Put cashew nuts, dried chilli, ginger, cinnamon, flour and seasoning in to a food processor and whiz to a fine crumb.
In a bowl mix the chicken with a splash of olive oil and nut mixture coating it thoroughly.
Heat olive oil in a pan and add the chicken to cook.
Meanwhile in another pan heat olive oil, add the beetroot and onion with a pinch of ginger and cook for a few minutes. Add a splash of white wine vinegar and garlic and cook for a further few 2 minutes.
Once the chicken is cooked put the beetroot and onions on a plate topped with the fresh herbs and the chicken on top.
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