Nutty Chicken Curry
Ingredients
- 2 tablespoons oil ⓘ
- 2 small onions, finely chopped ⓘ
- salt ⓘ
- 1 1/2 cm piece fresh ginger, finely chopped ⓘ
- 1 large garlic clove, crushed ⓘ
- 2 green chilies, deseeded and finely chopped ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon turmeric ⓘ
- 675 g chicken breasts ⓘ
- 3 cardamom pods ⓘ
- 1 (400 ml) tin coconut milk ⓘ
- 200 ml chicken stock ⓘ
- 110 g cashew nuts ⓘ
- 2 -3 tablespoons sour cream ⓘ
Instructions
- Fry the onions and salt together gently until soft.
- Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
- Cut the chicken into strips, bruise the cardamom pods and add to the pan.
- Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
- Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.
Nutrition & Diet Analysis (per serving)
962
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).