Chicken & Cashew Curry
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Ingredients
- 20g butter
- 1 tbsp light-flavoured oil
- 2 red onions, chopped
- 1 tsp sea salt
- 3 garlic cloves, finely chopped
- 2cm piece of ginger, grated
- 3 green finger chillies, finely chopped
- 3 tbsp mild curry powder
- 1 tin of chopped tomatoes
- 400g chicken, cut into pieces
- 2 tsp granulated sugar
- 300 ml natural yoghurt
- 155g roasted cashews, ground
- 2 tsp fish sauce
- Large handful of coriander
- 2 Chapattis
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
If roasting your own, scatter the cashews onto a baking sheet and sprinkle with sea salt, place into a pre-headed oven at 175°C. Roast for 5 minutes, then given them a shake and roast for a further 5 minutes. Keep a close eye on them so that they do not burn. Once cooled place into a grinder and grind until they are a powdery consistency.
Step 2
Heat the butter and oil in a large heavy based pan over a medium heat. Add the onion and salt and cook, stirring, for 5-6 minutes or until soft.
Step 3
Add the garlic, ginger, chilli and curry powder and cook, continuing to stir for 2 minutes.
Step 4
Add the tomatoes, chicken and sugar and cover the pan. Simmer gently for 25-30 minutes, stirring occasionally.
Step 5
Add the yoghurt, cashews and fish sauce and cook over a low heat for 5 minutes. Do not allow to boil. Remove from the heat, dress with the coriander and serve with boiled rice and warmed chapattis.
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