Cashew Nut Butter Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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One of my favourite recipes, I often make this if we're having guests. From 'Super Food Ideas' magazine. Ingredients:
60 g ghee or 60 g butter |
2 cloves garlic, crushed |
2 onions, minced |
1 tablespoon tandoori curry paste |
1 tablespoon ground coriander |
1/2 teaspoon ground nutmeg |
750 g boneless chicken, cut into 2 cm cubes |
60 g cashews, slightly crushed |
1 1/4 cups thickened cream |
2 tablespoons coconut milk |
Directions:
1. Melt ghee or butter, in a large pan over medium heat.
2. Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
3. Stir in curry paste, coriander, and nutmeg.
4. Cook for 2 min, or until fragrant.
5. Add chicken and cook for 5 mins, or until chicken is browned.
6. Add cashwes, cream, and coconut milk.
7. Bring to the boil.
8. Reduce heat.
9. Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
10. Serve with rice.
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