Chicken And Cashew Nut Curry Recipe

Name: Chicken And Cashew Nut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut oil; 2 small onions, finely chopped; salt; 3/4 inch piece fresh ginger, minced; 1 garlic clove, minced; 2 small green chilies, seeded and finely chopped; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 2/3 cups unsweetened coconut milk; 1 cup boiling water; 1 chicken bouillon cube, dissolved in the above boiling water; 4 cardamom pods, bruised; 35 ounces boneless skinless chicken thighs, cut into bit-sized pieces; 7 ounces green beans, trimmed and cut into 1-inch lengths; 1/2 cup cashew nuts, heaping; 3 tablespoons sour cream; 1/4 cup cilantro, chopped

Servings: persons

3 tablespoons peanut oil
2 small onions, finely chopped
salt
3/4 inch piece fresh ginger, minced
1 garlic clove, minced
2 small green chilies, seeded and finely chopped
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 2/3 cups unsweetened coconut milk
1 cup boiling water
1 chicken bouillon cube, dissolved in the above boiling water
4 cardamom pods, bruised
35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
7 ounces green beans, trimmed and cut into 1-inch lengths
1/2 cup cashew nuts, heaping
3 tablespoons sour cream
1/4 cup cilantro, chopped

1
Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
2
Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
3
Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
4
Check the seasoning and add the beans, cooking for another 5 minutes or so.
5
While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
6
Ladle into bowls, sprinkling with more of the cilantro as you go.

1430

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons peanut oil, 2 small onions, finely chopped, salt, 3/4 inch piece fresh ginger, minced, and more.

Yes, Chicken And Cashew Nut Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Cashew Nut Curry

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