Enjoy the aromatic fusion of tender chicken and vibrant coriander leaves with our delightful Chicken and Coriander Curry.
Chicken and Coriander Curry Recipe
- 75 g raw, unsalted cashew nuts
- 4 onions, chopped
- 3 tbsp sunflower oil
- 3 small green chillies, deseeded and chopped
- about 25 g fresh coriander, plus extra to serve
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 6 cardamom pods, crushed
- 1 cinnamon stick
- 4 garlic cloves, crushed
- 25 g fresh ginger, grated
- 3 skinless, boneless chicken breasts, cut into chunks
- wedges of fresh lime, to serve
Soak the nuts in 200 ml cold water for 20 minutes. Fry onions with 2 tablespoons of the oil until softened and lightly browned.
Once the nuts are soft, place in a blender with the water, onions, chillies and coriander, and blitz until you have a thick paste. Heat the remaining oil and gently fry the spices, garlic and ginger for a few minutes. Add the nut paste and chicken, mix well and cook for a few minutes.
Add 200 ml water and simmer for 10 to 15 minutes, or until the chicken is cooked through. Squeeze over the lime juice, serve with pilau rice and scatter over some freshly chopped coriander. It's a good dish to double up and then freeze half.
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ALSO SEE: Sweet potato and chickpea curry
Recipe and feature image from Woman&Home.