Chicken Cashew Curry

Name: Chicken Cashew Curry
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 clove garlic, peeled and crushed; 1 ginger, peeled and roughly chopped; 1 green chilli, roughly chopped; 1 small bunch coriander, stalks roughly chopped, leaves picked; 1 tbsp coconut oil; ½ white onion, peeled and chopped; 1 tsp garam masala; 1 tsp ground cumin; 165g chopped tomatoes; 1 stock cube; 230 g skinless chicken breast, sliced into strips; 55g cashews, toasted and finely blended; 95g fat-free yoghurt, greek or natural; 1 handful green vegetables

4 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 03:00:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories887.1 kcal (44%)

Total Fat47.7 g (68%)

Carbs66 g (25%)

Sugars17.1 g (19%)

Protein55.6 g (111%)

Sodium2075.4 mg (104%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1garlic

clove, peeled and crushed

1ginger

peeled and roughly chopped

1green chilli

roughly chopped

1 bunchcoriander

small, stalks roughly chopped, leaves picked

1 Tbspcoconut oil

0.5white onion

peeled and chopped

1 tspgaram masala

1 tspground cumin

165gchopped tomatoes

1stock cube

230gskinless chicken breast

sliced into strips

55gcashews

toasted and finely blended

95gfat-free yoghurt

greek or natural

1 handfulgreen vegetables

Instructions

Step 1

Add the garlic, ginger, chilli and coriander stalks to a food processor blitz to a smooth paste then leave to one side.

Step 2

Melt the oil in a wok or large frying pan over a medium-high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala, cumin and the paste and fry for 3-4 minutes. Pour in the tinned tomatoes and enough water to create a nice sauce. Crumble in the stock cube, then bring to the boil.

Step 3

Add the chicken to the curry sauce and simmer for 4-5 minutes or until the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Step 4

Finally, remove the curry from the heat and and stir through the cashews and yoghurt, sprinkle over freshly chopped coriander leaves and serve with your favourite green vegetables.