CHICKEN AND CASHEW NUT CURRY
Make and share this Chicken and Cashew Nut Curry recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Thigh & Leg
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter and oil in a large frying pan and the chicken pieces.
- Turn them to prevent them from sticking to the pan and brown the pieces well.
- Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
- Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
- Simmer 10 minutes.
- Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
- take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
- Add to the pan with the remaining whole cashews.
- Season with salt and pepper.
- If wished, finish with yoghurt and garnish with fresh coriander just before serving.
- Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
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