Cashew Chicken Curry
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 pasteMalaysian Rendang curry pasteMalaysian Nyonya curry pasteThai Yellow curry pasteCook time: 2.5 hours (oven)4 hours (slow cooker)
Ingredients
- 1.2 kg chicken thighs largely diced
- 1 brown onion large, finely choped
- 3 cloves garlic finely chopped
- 3 cm ginger piece, finely chopped
- 6 kaffir lime leaves, smashed with a wooden spoon
- 2 stalks lemongrass smashed with a rolling pin
- 100 g jarred curry paste see above for types
- 600 ml canned coconut milk 1/2 can
- 1 cup cashews finely chopped
- 2 cups pumpkin pieces chopped
- 1 green zucchini chopped
- 1.5 cups green beans chopped, frozen are fine
Instructions
Method:
- Preheat oven to 170 degrees or have slow cooker ready.
- Throw all ingredients (except the beans, pumpkin, zucchini and cashews) into an oven proof casserole pot or slow cooker. Cover with the lid.
- 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.
- Remove the lemongrass stalks from the curry. Serve on rice and add some Greek yoghurt & coriander if you wish. Enjoy!!!
Nutrition
Calories: 4944kcalCarbohydrates: 124gProtein: 240gFat: 402gSaturated Fat: 193gPolyunsaturated Fat: 53gMonounsaturated Fat: 120gTrans Fat: 1gCholesterol: 1176mgSodium: 1051mgPotassium: 6475mgFiber: 25gSugar: 45gVitamin A: 21829IUVitamin C: 71mgCalcium: 412mgIron: 33mg
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