Chicken and cashew nut curry recipe
This creamy southern Indian curry dish makes for a satisfying midweek supper and the ultimate comfort food. Made with pieces of juicy chicken with a nice soothing assortment of Indian herbs and spices all blended with a nutty smooth cashew nut butter.
See method- Serves 4
- 10 mins to prepare, plus overnight to marinate and 20 mins to cook
- 336 calories / serving
Ingredients
- 4 skinless and boneless chicken thighs, cut into 2cm (1in) chunks
- 1 tsp chilli powder
- 1 tsp black pepper
- 1 tbsp turmeric
- 2 tbsp garam masala
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 large tomato, chopped
- 70g (3oz) low-fat Greek-style yogurt
- 60g (2 1/2oz) cashew nut butter
- 1 tbsp curry leaves, shredded (optional)
- 1 tbsp fresh coriander
- 2 tbsp cashew nuts, toasted
Each serving contains
- Energy
- 1400kJ 336.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 1.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 8.8gProtein 23.8gFibre 1.8g
Method
- Arrange the chicken in a glass or ceramic dish. In a bowl, combine the chilli, black pepper, turmeric, garam masala, ginger, garlic, tomatoes and yogurt. Pour the marinade over the chicken, turning the meat until completely coated (use your hands, if you like), then cover and chill overnight.
- Heat a large frying pan over the hob. Tip in the chicken, marinade and season with 1 tsp salt; leave to simmer for 10 minutes.
- Stir in the cashew nut butter, 200ml (1/3pt) water and the curry leaves (if using). Continue to simmer for a further 10 minutes or until the chicken is cooked through with no pink showing. To serve, scatter over the coriander and cashew nuts.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
