Ingredients for Chicken And Cashew Curry
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1/2 teaspoon salt
- Fresh Ginger
- Garlic Clove
- Green Chilies
- 1 teaspoon turmeric powder
- Ground Cumin
- Ground Coriander
- 1 can (13.5 oz) full-fat coconut milk
- Chicken Stock
- Cardamom Pods
- Boneless Skinless Chicken Thighs
- Beans
- 1/2 cup cashew nuts
- Sour Cream
- Fresh Coriander
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How to Make Chicken And Cashew Curry
- Heat 2 tablespoons of vegetable oil in a wide saucepan over medium heat. Add 1 large chopped onion and a ½ teaspoon of salt. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add 1 inch grated ginger, 2 minced garlic cloves, 1-2 finely chopped green chilies, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Cook, stirring constantly, for 1 minute.
- Pour in 1 can (13.5 oz) of full-fat coconut milk and 1 cup of chicken stock. Stir until well combined. Add ½ teaspoon ground cardamom and 1.5 lbs of 1-inch pieces of boneless, skinless chicken breasts.
- Bring the curry to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
- Add 1 cup of trimmed green beans and cook for another 8 minutes.
- While the beans cook, toast 1/2 cup of cashew nuts in a dry frying pan over medium heat until lightly browned.
- Stir the toasted cashews, ¼ cup of soured cream (or Greek yogurt), and half of the chopped coriander into the curry.
- Serve hot over basmati rice, garnished with the remaining chopped coriander.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
22g
Fat
135g
Carbs
7g
