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Chicken And Cashew Curry

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Ingredients

Adjust Servings:
3 tablespoons oil
2 small onions finely chopped
salt
1 inch fresh ginger peeled & minced
1 garlic clove minced
2 small green chilies seeded & finely chopped
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (400 ml) can coconut milk

Nutritional information

836.7
Calories
530 g
Calories From Fat
59 g
Total Fat
27.2 g
Saturated Fat
214.1 mg
Cholesterol
530.8 mg
Sodium
22.1 g
Carbs
2.2 g
Dietary Fiber
5.5 g
Sugars
58.8 g
Protein
525g
Serving Size

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Chicken And Cashew Curry

Features:
    Cuisine:

    I found this to be a reasonably good recipe - just not quite strongly flavored enough for me. I also thought that the coconut milk distracted from the flavor of the cashews. I did not understand what fine beans were, and used green beans instead. Thank you for an interesting recipe.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Cashew Curry,Posted due to a request in the forums. This one sounds so good, and I’m giving it a try soon!,I found this to be a reasonably good recipe – just not quite strongly flavored enough for me. I also thought that the coconut milk distracted from the flavor of the cashews. I did not understand what fine beans were, and used green beans instead. Thank you for an interesting recipe.,Bogaloogie, you’ve gotta try this!!! We ate it for dinner tonight and it was so good. The only changes to the recipe we made were to use bone-in thigh cutlets and cook them a bit longer and light coconut milk and sour cream to reduce the fat a bit. Next time I would pop in a small bird’s eye chilli to heat it up a bit.


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    Steps

    1
    Done

    Heat the Oil in a Wide Saucepan and Fry the Onions Gently, Sprinkled With a Little Salt to Stop Them Burning, Until Softened.

    2
    Done

    Add the Ginger, Garlic, Chillies,Turmeric, Cumin and Coriander and Cook, Stirring, For Another Minute or So.

    3
    Done

    Stir the Coconut Milk and Stock Into the Onion Spice Paste and When Everything Is Incorporated Add the Cardamom and Chicken Pieces.

    4
    Done

    Bring the Curry Back to the Boil Then Reduce Heat and Simmer Gently For About 10 Minutes or Until the Chicken Is Just About Cooked Through.

    5
    Done

    Check the Seasoning and Add the Fine Beans, Cooking For About 8 Minutes Longer.

    6
    Done

    While You Are Cooking the Beans, Toast the Cashew Nuts in a Dry Frying Pan Until Coloured a Little.

    7
    Done

    Add the Cashew Nuts to the Curry, Then Stir in the Soured Cream and Half of the Chopped Coriander.

    8
    Done

    Serve With Basmati Rice, and Sprinkle With More Chopped Coriander to Serve.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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