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Chicken and cashew curry

Ashleigh Butler
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Ingredients
  

  • 3/4 cup raw cashews- soaked for about an hour prior (drain and rinse after soaking)
  • 2 tbsp coconut oil
  • 1 small brown onion diced
  • 3 garlic cloves finely diced
  • 2 tbsp grated ginger
  • 1 tbsp grated turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala 
  • 1 tsp ground coriander
  • 500 grams chicken thigh cut into strips
  • 2 cans tomatoes 400 grams
  • 1 can coconut milk or cream 400 grams
  • 6 kaffir lime leaves
  • 1 tsp tamari
  • 1 tbsp lime juice
  • Large handful or snow peas or vegetable of your choice
  • Coriander for garnish - optional

Instructions
 

  • Sautee garlic and onion with the coconut oil on medium heat for about two minutes. Add the ginger, turmeric, cumin, garam masala, ground coriander and continue to stir for a further two minutes.
  • Add the chicken and cook for a few minutes each side until browned on the outside.
  • Remove the chicken from the pan and set aside for a moment. It won't be completely  cooked through yet but it will be added back to the pan soon.
  • Add the tomatoes, drained cashews and coconut cream and stir well to combine. Turn the heat down to low and simmer for about 5 minutes. Remove from the heat and blend the sauce with a stick blender or pour the sauce into a blender or food processor. We want the sauce to be as smooth as possible and not grainy from the cashews.
  • Pour the sauce back into the pan if you had to use a food processor or blender, followed by the chicken, tamari and kaffir lime leaves
  • Simmer on low for a further 15- 20  minutes. Stirring occasionally. Throw in the snow peas or vegetables of choice and lime juice.Garnish with coriander if you choose.
  • Serve with rice or quinoa

Notes

To serve for your baby blend the sauce, chicken and quinoa 
BLW- serve the sauce and chicken on top of the quinoa and snow peas on the side.
Tried this recipe?Let us know how it was!