Special Diet

Chicken and Cashew Nut Curry

cook 30 mins
Tags: Gluten free
  • 2 teaspoons cumin seeds
  • 1 tablespoon coriander seeds
  • ½ teaspoon fennel seeds
  • 2 curry leaves
  • 2 tablespoons sunflower oil
  • 4 chicken breasts, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1.2 cm (½ inch) piece of fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and diced
  • 500 ml (17 fl oz) chicken stock
  • 75 g (3 oz) creamed coconut, chopped
  • 450 g (14½ oz) baby spinach leaves
  • 60 g (2½ oz) cashew nuts, toasted
  • 2 tablespoons chopped fresh coriander
  • Heat a small frying pan over a medium heat, add the spices and curry leaves and dry-fry until they are fragrant. Grind in a pestle and mortar or grinder.
  • Heat the oil in a saucepan over a medium heat, add the chicken and brown for 3– 4 minutes. Add the onion, garlic, ginger, chilli and ground spice mix and cook for a further 3–4 minutes
  • Pour in the chicken stock and creamed coconut and bring to the boil. Simmer for 10–15 minutes, then stir in the spinach and cashew nuts. Season to taste with salt and pepper.
  • Sprinkle with the chopped coriander and serve with basmati rice, if liked.
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