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Ashleigh Butler

Chicken and cashew curry

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Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the chicken and cook for a few minutes each side until browned on the outside.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.