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| Chicken Cashew and Vegetable Curry |
Ingredients
Serves 2
Approx 200-250g chicken breast, diced1 onion1 cup cashewsa thumb size piece of fresh ginger2-3 cloves of garlic1 Tbsp coconut oilTablespoon curry paste 250mls coconut milk250mls waterA handful of green beans and half a capsicum, sliced (or other vegetables of your choice)
Approx 200-250g chicken breast, diced
Method
- Whizz the cashews, onion, garlic and ginger. I have to credit Jamie Oliver with the Whizzer method of doing things as he is where I first leaned to make pastes etc. for the start of cooking. Depending on the power of your whizzer, you might want to do it in 2 lots. I put the nuts in first, whiz until they are chopped and then put them aside in a bowl while I add the onion (quartered) garlic and ginger (peeled). Then I add the nuts back in to mix them all up together into a paste.
- Put the coconut oil in a large frying pan or wok, preferably with a glass lid, and melt the fat.
- The add the nutty onion paste and the curry paste and fry gently until it starts to brown.
- Add the coconut milk and the water and mix well.
- Add the chicken and vegetables, bring to the boil, turn down to a simmer and cover with the lid.
- Simmer for at least 20 mins, longer if desired.
- Serve with rice or cauliflower rice if you're cutting your carbs.
I often eat without rice as its quite a filling curry in it's own right
- Whizz the cashews, onion, garlic and ginger. I have to credit Jamie Oliver with the Whizzer method of doing things as he is where I first leaned to make pastes etc. for the start of cooking. Depending on the power of your whizzer, you might want to do it in 2 lots. I put the nuts in first, whiz until they are chopped and then put them aside in a bowl while I add the onion (quartered) garlic and ginger (peeled). Then I add the nuts back in to mix them all up together into a paste.
- Put the coconut oil in a large frying pan or wok, preferably with a glass lid, and melt the fat.
- The add the nutty onion paste and the curry paste and fry gently until it starts to brown.
- Add the coconut milk and the water and mix well.
- Add the chicken and vegetables, bring to the boil, turn down to a simmer and cover with the lid.
- Simmer for at least 20 mins, longer if desired.
- Serve with rice or cauliflower rice if you're cutting your carbs.
I often eat without rice as its quite a filling curry in it's own right
I love cashew chicken so I am sure this would be a fantastic dish as well.
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