Curried Chicken With Tomatoes and Nuts |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a real favourite in my home, a lovely warm curry that I normally serve with steamed rice, chanai roti and mango chutney. It makes a great dinner party dish as it is sooo easy to make and everyone loves it. My English mum is very anti-curry and she not only asked for the recipe but made it for herself and some girlfriends a few days later. (Although she did decide she didn't really need to measure the curry paste (!!) so her curry was about 3 times as hot as mine). The tomatoes add a really nice touch. This is based on a Woman's Weekly recipe. Ingredients:
2 skinless chicken breasts, diced |
2 tablespoons peanut oil |
2 onions, chopped |
1 teaspoon sugar |
1 teaspoon finely chopped ginger |
1/3 cup musaman curry paste |
1 (400 ml) can light coconut cream |
1 1/2 tablespoons plain flour |
2 tablespoons water |
2 tomatoes, chopped |
1/4 cup cashews or 1/4 cup peanuts, chopped (i prefer the cashews) |
Directions:
1. Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened.
2. Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned.
3. Add coconut cream; simmer, covered, for about 30 minutes.
4. Blend flour with water; stir into curry over high heat til mixture boils and thickens.
5. Add tomato, stir til hot.
6. Serve onto bed of steamed rice; sprinkle with nuts.
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