Chicken and Cashew Nut Curry

Recipe by Doreen Randal
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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter and oil in a large frying pan and the chicken pieces.
  • Turn them to prevent them from sticking to the pan and brown the pieces well.
  • Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
  • Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
  • Simmer 10 minutes.
  • Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
  • take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
  • Add to the pan with the remaining whole cashews.
  • Season with salt and pepper.
  • If wished, finish with yoghurt and garnish with fresh coriander just before serving.
  • Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.
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