5-step chicken curry with cashews

Fairlady
4 servings
Rate this recipe
Pick up the ingredients on your way home from work - this is super-fast, deliciously mild curry.

By Food24 May 04 2015
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Ingredients (16)

CASHEW NUT PASTE:
1 tsp coriander
2 tsp cinnamon — ground
1 red chilli — or green chilli
3 cardamom — seeds only
50 g cashew nuts — raw
2 garlic — cloves, crushed
1 tsp sugar
1/4 cup water
CURRY:
2 Tbs vegetable oil
8 chicken — thighs
2 onion — chopped
2 tsp fresh ginger
1 cup coconut milk
1/2 cup stock — chicken
50 g cashew nuts — roasted
coconut — fresh shavings
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Method:

In a blender, blitz the ingredients for cashew nut paste till smooth. Set aside.

Heat the vegetable oil, add the chicken thighs and sauté until golden. Remove from pan, add the onion and ginger and sauté for 1 minute, then add the cashew nut paste and cook for 1 minute, or until it starts to colour.

Return chicken to the pan.

Add coconut milk and chicken stock; simmer gently for 20 minutes or till cooked through.

To serve:
Serve hot, garnished with roasted cashews and fresh coconut shavings.

Words and image:Fairlady magazine

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