Chicken And Cashew Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 2 small onions, finely chopped
• salt
• 1 inch fresh ginger, peeled & minced
• 1 garlic clove, minced
• 2 small green chilies, seeded & finely chopped
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (400 ml) can coconut milk
• 250 ml strongly flavoured chicken stock
• 4 cardamom pods, bruised
• 1 kg boneless skinless chicken thighs, diced in 1 inch cubes
• 200 g fine beans, topped, tailed & halved
• 125 g cashew nuts
• 3 tablespoons sour cream
• 1 bunch fresh coriander, chopped

Recipe

• 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.
• 5 check the seasoning and add the fine beans, cooking for about 8 minutes longer.
• 6 while you are cooking the beans, toast the cashew nuts in a dry frying pan until coloured a little.
• 7 add the cashew nuts to the curry, then stir in the soured cream and half of the chopped coriander.
• 8 serve with basmati rice, and sprinkle with more chopped coriander to serve.