Creamy Chicken Cashew Curry

Sat, 24 September 2022

INGREDIENTS:

2 tbsp Olive / Rapeseed Oil

2 Chicken breasts, skinned and diced

1 Medium Red or white Onion, finely diced

3-4 garlic cloves diced small

Thumb size ginger peeled diced small

2 red chillies diced small

½ Tin chopped tomatoes

1 tsp Garam masala powder

½ tsp Turmeric powder

1tsp salt

4 green cardamom pods

1/2 cup cashews (raw)

2 cups water (plus more for soaking)

2 tbsp Fresh coriander, to garnish and 2tbsp coriander stalks 

*1 Handful Green beans ends trimmed, halved if very long and spinach for extra taste*(optional )

 

For the Cashew Milk:

1/2 cup cashews (raw)

4 green cardamom pods

1 cups water (plus more for soaking)

 

METHOD:

1. To make the cashew milk cream, cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer.

2. Drain and rinse and place the soaked cashews, add split cardamom pods and 1 cup of water into a blender and mix until smooth and creamy

3. Now heat 2 tbsp of oil in a heavy pan. When hot, add mustard seeds and cumin seeds. They will start to pop in a few seconds. When they begin to pop, add the diced onions, and sauté for few minutes

4. Add chopped garlic, ginger, green chilli & coriander stalks.  Turn the heat to medium and cook until mixture is soft and lightly browned.

5. Add, turmeric, garam masala and salt to the onion mixture. Cook spices for a few seconds.

6. Add ½ tin chopped tomatoes. Reduce heat to low. Let the sauce cook gently but don’t allow it to become dry.

7. Add the chicken pieces, making sure to cover all chicken add cashew cream- milk.

8. Cook for 30 minutes or until chicken cooked stirring occasionally.  Add a little  water if its looking dry, add  lemon juice and sprinkle chopped coriander leaves on top.

9. Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or chapati.  Enjoy!