Cashew Chicken Curry
Serves
6
Total Time
1hrs 45mins
Calories
679
A very easy, family-friendly curry that kids love. Blended cashews add a creamy richness to this flavorful curry, with a few reserved to roast and add a little crunch.
- Cashew nuts150 groasted, salted
- Ginger40 gpeeled
- Cilantroas neededchopped
- Fresh chilias neededsliced
- Cashew nutsas neededroasted, salted
- White riceas neededsteamed
- Butter70 g
- Garlic clove2
- Onion2
- Ground turmeric1 tablespoon
- Curry powder2 teaspoons
- Chili flakes1 tablespoon
- Cumin seeds1 teaspoon
- Canned tomatoes400 g
- Chicken thighs5
- Plain yogurt200 gthick
- Naanas needed
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Add cashew nuts to the TM bowl
- 3. Blitz with MC on - 10 sec, speed 10
- 4. Remove from bowl and set aside
- 5. Add butter, garlic clove, onion, ginger, ground turmeric, curry powder, chili flakes and cumin seeds to the TM5 bowl
- 6. Chop with MC on - 4 sec, speed 5
- 7. Scrape down sides of TM5 bowl
- 8. Sauté - 5 min, Varoma, speed 1
- 9. Add milled cashews and tomatoes
- 10. Blend with MC on - 10 sec, speed 8
- 11. Place chicken into a large casserole dish with a lid
- 12. Cover with the sauce
- 13. Bake covered for 1 hour
- 14. Add yoghurt and stir through
- 15. Bake 30 minutes, uncovered
- 16. Stir through garnishes and serve with steamed rice and naan
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
