Quick chicken and cashew curry
A quick and easy meal solution for any weeknight, this chicken and cashew curry is made in one pan for easy cleanup. Our tamariki enjoy this tasty dish!
Ingredients
Method
Ingredients
- 60g butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2cm fresh ginger, peeled and grated
- 1 tsp ground cumin
- 2 Tbsp curry powder
- 700g skinless boneless chicken thighs, diced
- 1 can (400g) diced tomatoes
- ½ cup cashew nuts, roasted and finely ground
- ½ cup natural unsweetened yoghurt
- Large handful coriander leaves
Method
- In a large casserole dish, melt the butter over medium-high heat. Sauté the onion, garlic and ginger for 3-4 minutes or until softened.
- Add cumin, curry powder and season with salt and pepper. Stir to combine, then add chicken and stir-fry for 5 minutes.
- Stir in the diced tomatoes and half a cup of water. Bring to a simmer and cook for 15 minutes. Stir in the ground cashew nuts and yoghurt. Bring to the boil, then remove from the heat.
- Garnish with coriander to serve.