You are here

Chicken And Cashew Nut Curry

Ingredients
  Chicken boneless skinless 450 Gram
  Groundnut oil 3 Tablespoon
  Sour cream 3 Tablespoon
  Cashew nut 112 Gram, roast
  Coconut milk 400 Gram
  Chicken stock 250 Milliliter
  Fresh ginger 1 Teaspoon
  Onions 2 Small, chop
  Peas 200 Gram
  Fresh chili 2 Small, chop
  Garlic 1 Clove (5 gm), chopped finely
  Cumin powder 1 Teaspoon
  Ground coriander 1 Teaspoon
  Cardamon 1 Teaspoon
  Salt 1 Teaspoon
  Corriander leaves 1⁄4 Cup (4 tbs), chopped finely
Directions

MAKING
1. In a large pan pour oil and fry the onion, chillies.garlic, ginger & tumeric,coriander & cumin powder.
2. Cook all the spices and once done add the coconut milk and then add the chicken stock.
3. Add the chicken and cardamom and bring it to a boil and then lower the heat and simmer for 10-25 minute until the chicken is cooked.
4. Add a teaspoon of salt, cashewnut and peas stir well and simmer for further 5-10 minute.
5. Finally add the sour cream to the curry and half of the coriander (The rest can be used for garnish).

SERVING
6. Serve the Chicken and Cashew nut Curry with steamed rice or your choice of flat bread.

TIPS
Add salt to the pan this prevents the onions from burning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
3.716665
Average: 3.7 (3 votes)