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Chicken Cashew Curry

Chicken Cashew Curry

Yields1 Serving
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INGREDIENTS
3 chicken breasts, on the bone with skin and cut in thirds
6 chicken thighs, on the bone with skin
4 tbsp ghee or clarified butter
2 onions, finely chopped
3 cloves of garlic, chopped
1 tbsp grated ginger
1½ tbsp NOMU Indian Rub
250g cashew nuts, raw and unsalted
2 tbsp NOMU Chicken STOCK, stirred into 1 litre hot water
3 tomatoes, peeled, deseeded and finely chopped
Curry leaves, to garnish
*extra chicken stock if necessary
DIRECTIONS

Preheat the oven to 180°C.

Heat the ghee over medium heat and sauté the onion until soft and translucent. Remove half of the onion and set aside. Add the garlic, ginger and NOMU Indian Rub and fry for 2 minutes. Add the cashews and fry for another minute.

Place the contents of the pan in a food processor with 500ml of prepared chicken stock and blend until smooth. The mixture should have a thick, dropping consistency. Season the chicken pieces then fry in the same pan, until well-browned on all sides.

Add the remaining onions, the cashew paste, tomatoes and remaining chicken stock. Pop the lid on and place in the oven for 1 hour until the chicken is cooked through and tender, removing the lid for the last 10-15 minutes of cooking.

Add some extra chicken stock to the dish during cooking if the sauce becomes too thick. Serve with basmati rice and caramelized onion.

Serves 6


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 3 chicken breasts, on the bone with skin and cut in thirds
 6 chicken thighs, on the bone with skin
 4 tbsp ghee or clarified butter
 2 onions, finely chopped
 3 cloves of garlic, chopped
 1 tbsp grated ginger
 1½ tbsp NOMU Indian Rub
 250g cashew nuts, raw and unsalted
 2 tbsp NOMU Chicken STOCK, stirred into 1 litre hot water
 3 tomatoes, peeled, deseeded and finely chopped
 Curry leaves, to garnish
 *extra chicken stock if necessary

Directions

DIRECTIONS
1

Preheat the oven to 180°C.

Heat the ghee over medium heat and sauté the onion until soft and translucent. Remove half of the onion and set aside. Add the garlic, ginger and NOMU Indian Rub and fry for 2 minutes. Add the cashews and fry for another minute.

Place the contents of the pan in a food processor with 500ml of prepared chicken stock and blend until smooth. The mixture should have a thick, dropping consistency. Season the chicken pieces then fry in the same pan, until well-browned on all sides.

Add the remaining onions, the cashew paste, tomatoes and remaining chicken stock. Pop the lid on and place in the oven for 1 hour until the chicken is cooked through and tender, removing the lid for the last 10-15 minutes of cooking.

Add some extra chicken stock to the dish during cooking if the sauce becomes too thick. Serve with basmati rice and caramelized onion.

Serves 6

Chicken Cashew Curry