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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Saw this on TV and wanted somewhere to keep it until I tried it. Serve with basmati rice Ingredients:
2 tablespoons oil |
2 small onions, finely chopped |
salt |
1 1/2 cm piece fresh ginger, finely chopped |
1 large garlic clove, crushed |
2 green chilies, deseeded and finely chopped |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon turmeric |
675 g chicken breasts |
3 cardamom pods |
1 (400 ml) tin coconut milk |
200 ml chicken stock |
110 g cashew nuts |
2 -3 tablespoons sour cream |
Directions:
1. Fry the onions and salt together gently until soft.
2. Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
3. Cut the chicken into strips, bruise the cardamom pods and add to the pan.
4. Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
5. Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.
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