Chicken and Cashew Curry
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 3 tablespoons oil
- 2 small onions, finely chopped
- salt
- 1 inch fresh ginger, peeled & minced
- 1 garlic clove, minced
- 2 small green chilies, seeded & finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (400 ml) can coconut milk
- 250 ml strongly flavoured chicken stock
- 4 cardamom pods, bruised
- 1 kg boneless skinless chicken thighs, diced in 1 inch cubes
- 200 g fine beans, topped, tailed & halved
- 125 g cashew nuts
- 3 tablespoons sour cream
- 1 bunch fresh coriander, chopped
directions
- Heat the oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened.
- Add the ginger, garlic, chillies,turmeric, cumin and coriander and cook, stirring, for another minute or so.
- Stir the coconut milk and stock into the onion spice paste and when everything is incorporated add the cardamom and chicken pieces.
- Bring the curry back to the boil then reduce heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
- Check the seasoning and add the fine beans, cooking for about 8 minutes longer.
- While you are cooking the beans, toast the cashew nuts in a dry frying pan until coloured a little.
- Add the cashew nuts to the curry, then stir in the soured cream and half of the chopped coriander.
- Serve with basmati rice, and sprinkle with more chopped coriander to serve.
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Reviews
-
Bogaloogie, you've gotta try this!!! We ate it for dinner tonight and it was so good. The only changes to the recipe we made were to use bone-in thigh cutlets and cook them a bit longer and light coconut milk and sour cream to reduce the fat a bit. Next time I would pop in a small bird's eye chilli to heat it up a bit.
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