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Chicken Cashew Curry

Chicken Cashew Curry

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INGREDIENTS
4 tbsp ghee or clarified butter
2 onions, finely chopped
3 cloves of garlic, chopped
1 tbsp grated ginger
250g cashew nuts, raw and unsalted
12 chicken breasts, sliced into bite sized pieces (Or 12 chicken thighs, on the bone with skin)
3 tomatoes, peeled, deseeded and finely chopped
Curry leaves or Fresh Coriander, to garnish
1 tsp NOMU Garam Masala Rub
*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 mixture in a food processor with half of the prepared chicken stock and blend until smooth. The mixture should have a thick, dropping consistency.

Season the chicken pieces and fry in the same pan until nicely caramelized and 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. Stir in the Garam Masala Rub and remove 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 crispy fried onion.

Serves 6


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 4 tbsp ghee or clarified butter
 2 onions, finely chopped
 3 cloves of garlic, chopped
 1 tbsp grated ginger
 250g cashew nuts, raw and unsalted
 12 chicken breasts, sliced into bite sized pieces (Or 12 chicken thighs, on the bone with skin)
 3 tomatoes, peeled, deseeded and finely chopped
 Curry leaves or Fresh Coriander, to garnish
 1 tsp NOMU Garam Masala Rub
 *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 mixture in a food processor with half of the prepared chicken stock and blend until smooth. The mixture should have a thick, dropping consistency.

Season the chicken pieces and fry in the same pan until nicely caramelized and 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. Stir in the Garam Masala Rub and remove 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 crispy fried onion.

Serves 6

Chicken Cashew Curry

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