Curries are a common occurrence in my house. They are easy to make, packed with flavour, and you can make them anyones preferences to flavours in mind. Whether its vegetables or meats, curry sauces can suit any diet or favourites.
Once you have made a curry from scratch you will never look back. You will realise the flavours you can create with so little effort.
Chicken & Cashew Curry
1 white onion, quartered
4 cloves garlic
1 inch piece fresh ginger root, roughly chopped
2 Tbs. tomato paste
1 1/2 tsp garam masala
2 tbsp fresh lemon juice
1 can coconut milk
1/2 tsp cinnamon
1/2 – 1 tsp chilli powder (depending on your desired heat)
1/2 cup cashews, plus more for garnish
2 Tbs. extra-virgin olive
600 gms chicken breast, cut into a small cubes
1 red capsicum, diced
In TM bowl, add the quartered onion, ginger and garlic. Roughly chopped it at speed 5 for 5 seconds.
To the TM bowl now add the tomato paste, garam masala, lemon juice, cinnamon, chilli powder, cashews, pinch of salt, and a 1/4 cup of the coconut milk. Mix together for 30 seconds at speed 5, or until it resembles a saucy paste.
Now, heat the olive oil in a large pan over medium heat.
Add the cashew paste and warm through for about a minute. It will become fragrant.
Add the chicken, and capsicums. Coat the chicken evenly and cook on medium-low until the chicken is partly cooked through, approximately 5 minutes.
Add the remaining coconut milk and stir through well. Cook the sauce for another 5 – 10 minutes, until the chicken is evenly cooked through.
You can serve it with my naan bread or cauliflower rice (or both).
This is a great recipe to serve when friends come over for dinner, the naan bread will have everyone ‘breaking bread’ and enjoying each others company.