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.For the curry paste, you can use any of the following: red curry paste, malaysian rendang curry paste, malaysian nyonya curry paste or thai yellow curry paste.Cook time: 2.5 hours in the oven or 4 hours in the slow cooker
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Ingredients
- 1.2 kg chicken thighs diced into large pieces
- 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 recipe intro for types
- 600 ml canned coconut milk
- 1 cup cashews finely chopped
- 2 cups pumpkin chopped
- 1 zucchini chopped
- 1 1/2 cups green beans chopped (frozen are fine)
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced) or have your slow cooker ready.
- Throw all the ingredients (except the cashews, pumpkin, zucchini and beans) into an ovenproof casserole pot or your slow cooker.1.2 kg chicken thighs, 1 brown onion, 3 cloves garlic, 3 cm ginger piece, 6 kaffir lime leaves, 2 stalks lemongrass, 100 g jarred curry paste, 600 ml canned coconut milk
- Cover with the lid and cook in the oven for 2 hours or in the slow cooker on high for 3 hours. Remove the lid, add the cashews and veggies, then cook for another 1 hour. If the liquid is evaporating too much, add a little more coconut milk.1 cup cashews, 2 cups pumpkin, 1 zucchini, 1 1/2 cups green beans
- Remove the lemongrass stalks from the curry. Serve on rice and add some coriander or spinach and yoghurt if you wish. Enjoy!
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