Name: Chicken and cashew nut curry
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
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

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.

Ingredients

Nutrition

Method

step 1

step 2

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