Cashew curry

Wednesday, 08 February 2017 - 11:07 | Views - 569

Ingredients

1 small onion chopped

3-4 garlic cloves

thumb-sized piece ginger , peeled and roughly chopped

3 green chillies, deseeded

small pack coriander, leaves picked and stalk roughly chopped

100g unsalted cashews

2 tbsp coconut oil

1 ½ tbsp garam masala

400g can chopped tomatoes

450ml chicken stock

3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks

155g fat-free Greek yogurt

10ml single cream (optional)

To serve
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Prep: 20 MINS
Cook: 1 HR

Method

1)Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

2)Heat a large, non-stick frying pan over a medium heat.

Add the cashews and toast for 1-2 mins until light golden.

Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften.

Add the garam masala and cook for a further 2 mins.

3)Add the tomatoes and stock to the pan.

Mix well, then tip into a blender with the cashews and blitz until smooth.

Return to the pan, season and bring to the boil, then lower to a simmer.

4)Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through.

Add the yogurt and cream (if using), and stir well to make a creamy sauce.

5)Scatter with the coriander leaves and serve with the greens.

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