Chicken, cashew and creme fraiche curry with delicate lemon rice

Poultry
 
cahsew and chicken

Recipe from: 6/1/2004 12:00:00 AM

 
 

Ingredients

 
  • 6
    cardamom pods
  • 800
    g
    chicken breasts with skin, chopped
  • 4
    garlic cloves, chopped
  • fresh coriander, to serve
  • salt to taste
  • 6
    dried red chillies
  • 10
    ml
    each, fennel and coriander seeds
  • 1
    ml
    black peppercorns
  • 2
    cinnamon sticks
  • 375
    ml
    creme fraiche or full-cream Greek yoghurt
  • 125
    ml
    cashew nuts, ground
  • 10
    ml
    turmeric
  • 3
    onions, chopped
  • 250
    ml
    warm water
  • 4
    saffron threads
  • 10
    ml
    garam masala
  • 1
    x 5 cm piece fresh ginger, grated
  • 60
    ml
    oil
  • Lemon rice
  • 30
    ml
    oil
  • 10
    ml
    turmeric
  • 30
    ml
    mustard seeds
  • juice of 1 lemon
  • 300
    g
    basmati rice
Servings: Change Serving
 
 

Method

 
Place chillies in a small frying pan over a gentle heat and cook for a few seconds.
Place in a mortar or grinder.
Dry-roast the cinnamon, fennel, coriander, peppercorns and cardamom for two minutes.
Add to the chillies and grind to a fine powder.
Place the chicken in a bowl with the ground spices and 15 ml oil, coat well and cover.
Chill for three hours or overnight.
Combine the saffron and water in a bowl.
Place the remaining oil in a pan and cook the onions, garlic and ginger over a low heat for five minutes.
Increase the heat and add the chicken; cook until browned.
Add the saffron water, nuts, crème fraîche and salt.
Cover and simmer for 20 minutes.
Serve with fresh coriander and lime wedges.
LEMON RICE:
Heat the oil in a pan and add turmeric and mustard seeds.
When the seeds start to pop, cover and take off the heat.
When the popping stops, stir in the lemon juice.
Stir in the cooked basmati rice and warm through.
 

Read more on: poultry  |  sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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