Chicken and Cashew Curry Recipe

Chicken and Cashew Curry Recipe

Preparation:

• Preparation Time: 20 Minutes
• Cooking Time: 50 Minutes

Ingredients:

• 8 Boneless Chicken Thighs
• 1 White Onion
• 250g Green Beans
• 200g Cherry Tomatoes
• 200g Cashew Nuts
• 400ml Coconut Milk
• 1 inch of Fresh Ginger
• 4 Garlic Cloves
• 2 Green Chillis
• Fresh Corriander (to taste)
• 1 Lime
• Olive Oil
• 200ml Water

Spices

• 1stp Ground Cinnamon
• 1tsp Ground Cardamom 
• 1tsp Dried Corriander
• 2tsp Cumin
• 1/2 tbsp Black Pepper

You could also use 2tsp of Garam Masala instead of the above spices.

Method:

1. To make our Chicken and Cashew Nut Curry recipe firstly add a large saucepan to a low heat on the hob and add a tablespoon of Olive Oil.
2. Add your Cashew Nuts into the pan and toast them until golden brown. You may want to keep the Cashews moving I stand them throughout the toasting process in order to avoid burning them.
3. Once they are toasted set the Cashews aside for later. In the same pan, add glug more of the oil and add the Chicken chunks. When the Chicken is cooked and still moist, remove them from the pan and set aside for later.
4. Now add your crushed Garlic cloves, sliced Ginger, finely chopped Green Chilli, fresh Coriander, a White Onion and half the toasted Cashews into a blender. Blend until they create a thick paste.
5. In the same pan we cooked the Chicken in, add the mixture of spices and cook on a low heat for a few minutes while you continuously stir them. Now add in your blended Cashew paste and mix it in with the warm spices so that the colour is a rich brown.
6. Turn the pan up to a medium heat and add the cooked Chicken. Give it a mix so the Chicken is fully coated in the spiced paste.
7. Next add the whole tin of Coconut Milk into the pan in order to loosen up the sauce. Give it a good stir. The mixture should now be a creamy golden colour. Leave on the heat to cook for a few minutes.
8. Next we want to add 200 ml of water and our chopped Green Beans into the saucepan. We want to leave our curry on a medium heat to simmer for 20 minutes until the sauce thickens.
9. When the curry sauce has thickened sufficiently, add in our halved Cherry Tomatoes and squeezing the juice of half a Lime. Stir the Curry and leave on the heat for 30 minutes.

Keep checking to see whether the Curry sauce is at your desired consistency and serve with your favourite type of Rice and Indian accompaniments. We’ve gone with Naan this time.