Creamy Cashew Chicken/quorn Curry

Name: Creamy Cashew Chicken/quorn Curry
Cuisine: Asian, Indian
Ingredients: * 3/4 tsp salt; * 1 tsp ground cumin; * 3/4 tsp ground coriander; * 1 tsp paprika; * 1/4 teaspoon cayenne pepper; * ½ tsp ground turmeric; * 1 tsp garam masala; 2 chicken or quorn fillets; * 1 tablespoon sunflower oil; * 2 tablespoons butter or oil, divided; * 1/2 onion, chopped; * 1 tbsp tomato puree; * 2 garlic cloves, minced; * 1 tbsp minced fresh ginger (I used bit of ginger powder instead); * 250ml veg stock; * 1/4 cup cashew cream(I made myself) you could use double cream; * Squeeze of lemon or lime juice; * ⅓ cup sliced green onions; * Handful freshly chopped coriander

7 steps

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Updated at: Thu, 17 Aug 2023 08:48:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories751.7 kcal (38%)

Total Fat54.2 g (77%)

Carbs23.2 g (9%)

Sugars6.6 g (7%)

Protein47.3 g (95%)

Sodium2661.1 mg (133%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¾ tspsalt

1 tspground cumin

¾ tspground coriander

1 tsppaprika

¼ teaspooncayenne pepper

½ tspground turmeric

1 tspgaram masala

2chicken fillets

or quorn

1 tablespoonsunflower oil

2 tablespoonsbutter

or oil, divided

0.5onion

chopped

1 Tbsptomato puree

2garlic cloves

minced

1 Tbspfresh ginger

minced, I used bit of ginger powder instead

250mlveg stock

¼ cupcashew cream

I made myself, you could use double cream

lemon juice

or lime

⅓ cupgreen onions

sliced

coriander

freshly chopped

Instructions

Step 1

Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.

Step 2

Cut up chicken and put in a bowl. Add the tbsp oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

Step 3

Heat 1 tbsp butter/oil in a large pan over high heat until melted. Add the chicken in a single layer. Cook the chicken, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.

Step 4

Heat remaining butter/oil in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken/veg stock and bring to a simmer. Add the chicken and any accumulated juices.

Step 5

Stir cashew cream/double cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Squeeze in lime juice.

Step 6

Stir in spring onions and fresh coriander. ( we didn’t have either of these, was still nice)

Step 7

*Taste & adjust as necessary! I added bit of creamed coconut & more curry spices