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Cashew Chicken Curry

When curry cravings call there's no better answer than this flavoursome recipe. Serve up a big bowl of this warming curry with perfectly cooked rice and lots of green vegetables.

Cashew Chicken Curry

Serves 4

2 tbsp vegetable oil
60g butter or ghee
2 medium onions, sliced
3 garlic cloves, chopped
2 tbsp (5cm piece) ginger, grated
3 tbsp curry powder
2 tsp salt
1.6kg whole chicken, cut into 8-10 pieces
400g diced tomatoes
1 cup Greek-style yoghurt
¾ cup roasted cashews, finely ground
Sauteed buttered spinach, to serve
Steamed basmati rice, to serve
¼ cup toasted coconut, to serve
1 large tomato, chopped, to serve
1 cup coriander sprigs, to serve

In a large pot, heat the oil and butter over medium heat. Cook onion, garlic and ginger for 5 minutes or until lightly golden and softened. Add curry powder and salt, stir for a further minute or until fragrant, being careful not to burn spices.

Toss chicken in onion mixture, turning to coat for 3-4 minutes until seared and lightly golden. Add tomatoes, bring to the boil, then reduce to simmer. Cover and cook for 40 minutes, stirring occasionally. Stir through yoghurt and ground cashews, simmer for a further 
5 minutes or until thickened and creamy. Season with salt and pepper.

Serve with sautéed buttered spinach, basmati rice and garnish with coconut, fresh tomato and coriander.

SMART TIP: To make sautéed spinach, melt 40g of butter in a frypan. Gently toss 2 bunches of spinach until it begins to wilt.

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