Chicken and cashew nut curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- vegetable oil
- 1 tsp black mustard seeds
- 2 onions, halved and chopped
- ginger, finely grated to make 2 tbsp
- 2 cloves garlic, crushed
- 1-2 red chillies, sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 8 skinless chicken thigh fillets, quartered
- 400g tin coconut milk
- 4 heaped tbsp cashew nuts, soaked in boiling water for 10 minutes
- a few leaves coriander, to serve
- cooked basmati rice, to serve
Method
- STEP 1
Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened. Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque.
- STEP 2
Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken. Simmer for 30-40 minutes until thickened then stir in the coriander and serve with rice.