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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A subtly spiced curry with fresh ginger, nuts and coconut milk. Ingredients:
2 tablespoons vegetable oil |
1 spanish onion, finely chopped |
1 green chili pepper, finely chopped |
1 garlic clove, chopped |
2 green cardamoms, lightly crushed (optional) |
1/4 teaspoon turmeric |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon salt |
1 teaspoon tomato paste |
2 skinless chicken breasts, cut into bite size pieces |
7 tablespoons coconut milk |
5 -7 cashew nuts |
1 teaspoon fresh gingerroot, peeled and grated |
1 pinch garam masala |
Directions:
1. Heat the oil in a deep saucepan or wok and add the onion, garlic and chili. Fry for 5 minutes over a medium heat.
2. Stir in the cardamom (if using), turmeric, cumin, coriander and salt.
3. Add the tomato paste.
4. Reduce the heat, stir in the chicken and cook for 5-6 minutes.
5. Pour in the coconut milk.
6. Grind the nuts using a pestle and mortar or food processor and add them to the mixture with 1 cup of freshly boiled water. Simmer gently for 8 minutes.
7. Add the ginger and garam masala.
8. Serve with naan bread and a crisp green salad.
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