chicken and cashew curry

Chicken and cashew curry

  • serves 4
  • Easy

An easy chicken curry recipe to spice up your midweek meals. Finish with some fresh coriander leaves and enjoy!

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*This recipe is gluten-free according to industry standards

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
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