Saturday 27 June 2015

Chicken, Cashew and Coconut Curry

An incredibly quick and easy dish to make. I always make double and either reheat the next day or freeze for an even quicker and easier meal another time. This is a very mild curry suitable for the novice curry eater, children or when having a few people over. I often make this as one of a selection of dishes. It is not too hot and can be made hotter by individual diners adding some chopped fresh chilli at the table.


A hotter and spicier version can be made by doubling the spices and increasing the amount of chilli. For a dinner party or when in a hurry I use diced chicken, however, drumsticks are very good but need to cook longer and additional water may be needed for the sauce.


Here's How

Heat coconut oil/oil and brown the chicken. Add the paste and cook for a minute, stirring.











Heat coconut oil/oil and brown the chicken. Add the paste and cook for a minute, stirring.



Add the curry leaves if using, the coconut cream/milk and salt. Bring to the boil, reduce the heat and simmer for twenty minutes or until chicken is cooked through. Add a little water if the sauce is evaporating too quickly.








Chicken, Cashew and Coconut Curry
4 chicken thigh fillets, diced
1 tablespoon coconut oil / oil
1 can coconut cream/milk

Optional
A few fresh curry leaves*
Lime/lemon juice
½ teaspoon salt


*Curry leaves can be obtained from Asian/Indian Grocers. I buy a lot and freeze them.
Paste
1 large onion
1/2 cup unsalted, roasted cashews
3 cloves garlic
1 large knob, green ginger
2 green chillies or more to taste
2 tablespoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground fenugreek
generous pinch of ground cloves
lemon/lime juice



Method
Make paste by blitzing onion, cashews, garlic, green ginger, green chillies, cumin, coriander, fenugreek and cloves in a food processor/blender or mortar and pestle.

Heat coconut oil/oil and brown the chicken. Add the paste and cook for a minute, stirring.

Add the curry leaves if using, the coconut cream/milk and salt. Bring to the boil, reduce the heat and simmer for twenty minutes or until chicken is cooked through. Add a little water if the sauce is evaporating too quickly.


Check the flavour of the curry, add a little more salt if necessary and some fresh lime/lemon juice.

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