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.