Cashew curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 1 small onionchopped
- 3-4 garlic cloves
- thumb-sized piece gingerpeeled and roughly chopped
- 3 green chilliesdeseeded
- small pack corianderleaves picked and stalk roughly chopped
- 100g unsalted cashews
- 2 tbsp coconut oil
- 1 ½ tbsp garam masala
- 400g can chopped tomatoes
- 450ml chicken stock
- 3 large chicken breasts(about 475g), any visible fat removed, chopped into chunks
- 155g fat-free Greek yogurt
- 10ml single cream(optional)
To serve
- 165g boiled or steamed greens(choose from spinach, kale, runner beans, asparagus or broccoli)
Nutrition: per serving
- kcal508
- fat22g
- saturates7g
- carbs17g
- sugars10g
- fibre4g
- protein58g
- salt0.7g
Method
step 1
Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
step 2
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
step 3
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
step 4
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
step 5
Scatter with the coriander leaves and serve with the greens.
