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Cashew curry

Cashew curry

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Rating: 5 out of 5.58 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Nutrition: per serving
NutrientUnit
kcal508
fat22g
saturates7g
carbs17g
sugars10g
fibre4g
protein58g
salt0.7g
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Ingredients

To serve

  • 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Method

  • STEP 1

    Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

  • STEP 2

    Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.

  • STEP 3

    Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.

  • STEP 4

    Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.

  • STEP 5

    Scatter with the coriander leaves and serve with the greens.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.58 ratings

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