Nutty Chicken Curry
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml oil
- 2 small onions, finely chopped
- salt
- 2 cm piece fresh ginger, finely chopped
- 1 large garlic clove, crushed
- 2 green chilies, deseeded and finely chopped
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml turmeric
- 675 g chicken breasts
- 3 cardamom pods
- 400 ml tin coconut milk
- 200 ml chicken stock
- 110 g cashew nuts
- 29.58-44.37 ml sour cream
directions
- Fry the onions and salt together gently until soft.
- Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
- Cut the chicken into strips, bruise the cardamom pods and add to the pan.
- Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
- Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.
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