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."
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
40mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Check the seasoning and add the beans, cooking for another 5 minutes or so.
  • 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.
  • Ladle into bowls, sprinkling with more of the cilantro as you go.

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Reviews

  1. 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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