Chicken and Cashew Nut Curry

By WiGal on July 24, 2008

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Ingredients

    1. 3 tablespoons peanut oil
    2. 2 small onions, finely chopped
    3. salt
    4. 3/4 inch piece fresh ginger, minced
    5. 1 garlic clove, minced
    6. 2 small green chilies, seeded and finely chopped
    7. 1 teaspoon turmeric
    8. 1 teaspoon cumin
    9. 1 teaspoon ground coriander
    10. 1 2/3 cups unsweetened coconut milk
    11. 1 cup boiling water
    12. 1 chicken bouillon cube, dissolved in the above boiling water
    13. 4 cardamom pods, bruised
    14. 35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
    15. 7 ounces green beans, trimmed and cut into 1-inch lengths
    16. 1/2 cup cashew nuts, heaping
    17. 3 tablespoons sour cream
    18. 1/4 cup cilantro, chopped

Directions

  1. Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
  2. Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
  3. Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
  4. Check the seasoning and add the beans, cooking for another 5 minutes or so.
  5. While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
  6. Ladle into bowls, sprinkling with more of the cilantro as you go.
 
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