Ingredients
-
3
-
2
-
-
3/4
-
1
-
2
-
1
-
1
-
1
-
1 2/3
-
-
-
-
-
Directions
Chicken and Cashew Nut Curry,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.,Yum, Yum, Yum, I just loved this so nice, made exactly as the recipe said. My DD came for dinner and she went home with my print out and pinched my cashew nuts I had left really! the cheek of it he, he, he. seriously it was very nice DH & DD had there’s with rice and I had cauliflower florets grated and steamed to be like rice I am low carbing. The next time I make it I might use a bit more chili as we do like it very hot but it was a very nice dinner. Thank you for posting.
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
Check the Seasoning and Add the Beans, Cooking For Another 5 Minutes or So. |
|
5
Done
|
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
Done
|
Ladle Into Bowls, Sprinkling With More of the Cilantro as You Go. |
