Chicken and Cashew Nut Curry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid. 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 |
Directions:
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.
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