*This recipe is gluten-free according to industry standards
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Ingredients
- vegetable oil
- black mustard seeds 1 tsp
- onions 2, halved and chopped
- 
ginger finely grated to make 2 tbsp
- garlic 2 cloves, crushed
- red chillies 1-2, sliced
- ground cumin 2 tsp
- ground coriander 1 tsp
- ground turmeric 2 tsp
- skinless chicken thigh fillets 8, quartered
- coconut milk 400g tin
- cashew nuts 4 heaped tbsp, soaked in boiling water for 10 minutes
- coriander a few leaves, 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.
Nutritional Information
- Kcals 534
- Fat 38.1g
- Saturates 19.3g
- Carbs 14.1g
- Sugars 6.5g
- Fibre 2.9g
- Protein 32.1g
- Salt 0.2g
