Chicken Cashew Curry
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4-6)
3 tablespoons grape-seed oil
3 celery sticks – diced
½ leek – sliced
2 tablespoons medium curry powder
1 tablespoon chicken stock powder
1½ tablespoons ground coriander
½ cup apple cider vinegar
1 tin coconut cream
1 medium knob ginger – grated
2 garlic cloves – grated
1 red chilli – diced
Salt and pepper – to taste
1 cup water
8 chicken thighs – diced
5 potatoes – diced
1 cup raw cashews
4-6 portions of rice – cooked
1x Red capsicum
Method:
Heat the oil in a large saucepan.
Fry the celery and leek until soft.
Make a paste with the curry powder, chicken stock, coriander, vinegar, and coconut cream.
Add the mixture to the celery and leek.
Add the ginger, garlic, chilli, salt, pepper, and 1 cup of water.
Stir through.
Add the chicken.
Cook for 5-8 minutes.
Add the potatoes.
Cook for a further 12-15 minutes, or until the potatoes are soft.
Add the cashew nuts and stir through.
Serve hot with rice.
Garnish with freshly cut capsicum.
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