Chicken and cashew nut curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- vegetable oil
- 1 tsp black mustard seeds
- 2 onionshalved and chopped
-
gingerfinely grated to make 2 tbsp
- 2 cloves garliccrushed
- 1-2 red chilliessliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 8 skinless chicken thigh filletsquartered
- 400g tin coconut milk
- 4 heaped tbsp cashew nutssoaked in boiling water for 10 minutes
- a few leaves corianderto serve
- cooked basmati riceto serve
Nutrition: per serving
- kcal534
- fat38.1g
- saturates19.3g
- carbs14.1g
- sugars6.5g
- fibre2.9g
- protein32.1g
- salt0.2g
Method
step 1
Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened. Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque.
step 2
Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken. Simmer for 30-40 minutes until thickened then stir in the coriander and serve with rice.
