The marvellous thing about a curry is that you can adapt the recipe to suit you. Don’t be scared to add a few extra chillies if you like to be dripping with sweat while you eat. This recipe has a bit of a kick, but isn’t too hot at all! Recipe By Rozanne
This is a rich and seriously delicious curry that has plenty of gravy that is fantastic just on it’s own with a bit of rice. G
What you need
75g raw, unsalted cashew nuts
4 onions, chopped
3 tablespoons sunflower oil
3 small green chillies, deseeded and chopped 25g fresh coriander
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cardamon pods, crushed
1 cinnamon stick
4 garlic cloves, crushed
25g fresh ginger, grated
3 chicken breasts, cut into strips
Fresh lime/lemon to serve
Soak the nuts is 200 ml of cold water for 20 minutes.
Begin cooking, by frying the chopped onions in 2 tablespoons of the oil until soft and slightly browned.
Once the nuts are soft, place them (with the water) in a blender. Add the onions, chillies and coriander and blend until a thick paste is formed.
Place the remaining oil in a saucepan and, on a low heat, fry the spices, garlic and ginger for a few minutes. Add the nut paste and chicken cubes and mix well. Cook for about 3 minutes.
Add 200ml of water to the saucepan and simmer until the chicken is cooked through.
Squeeze over lime juice and serve with fluffy basmati rice
Just a few hints
A curry just isn’t a curry without poppadoms. They’re so easy to prepare, so there is really no excuse! Just buy them from and food store and fry in a bit of oil. Be careful though, they burn quite easily.
Sambals are often served with some curries too. Add some to the side of this dish to make the meal more festive and exciting