CASHEW CHICKEN CURRY

Literally throw it all into a pot or slow cooker and that’s it!!!! You don’t even have to brown off the chicken.

You can use any of the following:

• Red curry paste

• Malaysian Rendang curry paste

• Malaysian Nyonya curry paste

• Thai Yellow curry paste

Serves 4

Cook time: 2.5 hours (oven)

4 hours (slow cooker)

Ingredients:

• 1.2 kg chicken thighs, largely diced

• 1 large onion, finely choped

• 3 cloves garlic, finely chopped

• 3cm piece ginger, finely chopped

• 6x kaffir lime leaves, smashed with a wooden spoon

• 2x lemongrass stalks, smashed with a rolling pin

• 1x 100 gram jar curry paste (see above for types)

• 1 ½ cans (600ml) coconut milk

• 1 cup cashews, finely chopped

• 2 cups chopped pumpkin pieces

• 1 zucchini, chopped

• 1.5 cups of chopped green beans (frozen are fine)

Method:

1. Preheat oven to 170 degrees or have slow cooker ready.

2. Throw all ingredients (except the beans, pumpkin, zucchini and cashews) into an oven proof casserole pot or slow cooker. Cover with the lid.

3. Cook in the oven for 2 hours with the lid on or slow cooker in high for 3 hours. Remove the lid, add the chopped cashews and veggies, cook for another hour approx. If the liquid is evaporating too much, add a little more coconut milk.

4. Remove the lemongrass stalks from the curry. Serve on rice and add some Greek yoghurt & coriander if you wish. Enjoy!!!