Chicken and Cashew Curry

Name: Chicken and Cashew Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp oil; 2 small onions; salt; 1 inch fresh ginger; 1 garlic clove; 2 small green chilies; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 can coconut milk (400 ml); 250 ml strongly flavoured chicken stock; 4 cardamom pods; 1 kg boneless skinless chicken thighs; 200 g fine beans; 125 g cashew nuts; 3 tbsp sour cream; 1 bunch fresh coriander

Gently simmered chicken, cashew nuts and green chilies, warmed with ginger and clove, a South Asian curry. Serve with basmati rice.

35 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
Heat the oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened.
2
Add the ginger, garlic, chillies,turmeric, cumin and coriander and cook, stirring, for another minute or so.
3
Stir the coconut milk and stock into the onion spice paste and when everything is incorporated add the cardamom and chicken pieces.
4
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.
10 min
5
Check the seasoning and add the fine beans, cooking for about 8 minutes longer. While you are cooking the beans, toast the cashew nuts in a dry frying pan until coloured a little.
8 min
6
Add the cashew nuts to the curry, then stir in the soured cream and half of the chopped coriander.
7
Serve with basmati rice, and sprinkle with more chopped coriander to serve.