Chicken and cashew nut yellow curry
Juicy chicken in a creamy cashew curry, flavoured with a variety of carefully selected spices. Looking for the perfect recipe to compliment your festive rice this Avurudu? This rich and mildly spicy dish is the perfect fit!
- Recipe serves:4-5
- Preparation Time20 Minutes
- Cooking Time30 Minutes
Ingredients
- 500g chicken
- 1 Knorr Chicken Cube
- 200g cashew nuts
- 30g Astra
- 1 onion, chopped
- 2-3 garlic cloves
- 2 green chilies
- ½ teaspoon chili powder
- 1 stick of cinnamon
- 2-3 cloves
- 2-3 cardamoms
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- Curry leaves
- Rampe
- 3 cups thick coconut milk
- Lime juice
METHOD
- Clean and soak cashew nuts over night.
- Cut chicken into large pieces, preferably on the bone.
- Heat Astra in a pan. Add the onion, garlic, green chili, curry leaves, rampe, stick of cinnamon, cloves, cardamom and fry till fragrant.
- Add the chicken and sauté for 2-3 minutes. Then, put in all the spices, Knorr Chicken Cube and cashew nuts and sauté for another minute.
- Add the coconut milk and cook till chicken is done. Turn off the heat, add the lime juice and serve hot.
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Chef’s Tip:
This dish can be made with baby potatoes instead of cashew nuts. Simply boil and peel baby potatoes in advance before adding it to the chicken curry.
