Cashew Nut Butter Chicken
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 60 g ghee or 60 g butter
- 2 cloves garlic, crushed
- 2 onions, minced
- 1 tablespoon tandoori curry paste
- 1 tablespoon ground coriander
- 1⁄2 teaspoon ground nutmeg
- 750 g boneless chicken, cut into 2 cm cubes
- 60 g cashews, slightly crushed
- 1 1⁄4 cups thickened cream
- 2 tablespoons coconut milk
directions
- Melt ghee or butter, in a large pan over medium heat.
- Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
- Stir in curry paste, coriander, and nutmeg.
- Cook for 2 min, or until fragrant.
- Add chicken and cook for 5 mins, or until chicken is browned.
- Add cashwes, cream, and coconut milk.
- Bring to the boil.
- Reduce heat.
- Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
- Serve with rice.
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Reviews
-
This is absolutely fantastic! Very mellow, buttery, soothing yet tantalizing with just a "bite" to it. I like how the cashews soften somewhat during cooking. I only made one change - I increased the coconut milk to 4 Tablespoons (1/4 cup) to make it just a tad sweeter. My husband really enjoyed this recipe and he's not fond of coconut in any form - flavoring or otherwise. He has no idea he even ate something with coconut milk in it! Thanks for a gem of a recipe!
RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!