Anyone got a cashew nut curry recipe?

2 responses so far ↓

• 1 Sweet_Di // Nov 8, 2008

  Ingredients
  125g cashew nuts, unsalted
  50ml coconut oil
  2 red onions, sliced
  1 green chilli, shredded
  2 fat garlic cloves, chopped
  piece of fresh ginger (4cm), shredded
  2 tsp coriander powder
  1/4 tsp Turmeric
  1/4 tsp Chilli powder
  200g Tomatoes, chopped
  dash of water

  To finish
  1 Coconut, grated
  2 tbsp natural low-fat yogurt
  2 tbsp coriander leaves, chopped

  . Soak the cashew nuts in enough water to cover for about 15 minutes.

  2. Heat the coconut oil in a large saucepan and tip in the onion, green chilli, garlic and ginger. Stir and fry until the onions turn golden.

  3. Stir in the coriander powder, chilli powder and turmeric. Fry for a further minute or so to cook the spices. Add the tomatoes followed by a dash of water. Simmer over a moderate heat for about 10 minutes until the sauce has thickened slightly.

  4. Mix the coconut with the yogurt and stir into the sauce. Bring to a simmer and tip in the cashew nuts. Serve hot, garnished with plenty of chopped coriander.

• 2 joeschlobotnic // Nov 8, 2008

  Chicken and Cashew Nut Curry
  Recipe #315547 | 40 min | 15 min prep | add private note
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  WiGal

  By: WiGal
  Jul 24, 2008

  This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid.

  SERVES 6 (change servings and units)
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  Ingredients

  * 3 tablespoons peanut oil
  * 2 small onions, finely chopped
  * salt
  * 3/4 inch piece fresh ginger, minced
  * 1 garlic clove, minced
  * 2 small green chilies, seeded and finely chopped
  * 1 teaspoon turmeric
  * 1 teaspoon cumin
  * 1 teaspoon ground coriander
  * 1 2/3 cups unsweetened coconut milk
  * 1 cup boiling water
  * 1 chicken bouillon cube, dissolved in the above boiling water
  * 4 cardamom pods, bruised
  * 35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
  * 7 ounces green beans, trimmed and cut into 1-inch lengths
  * 1/2 cup cashew nuts, heaping
  * 3 tablespoons sour cream
  * 1/4 cup cilantro, chopped

  Directions

  1.
  1
  Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
  2.
  2
  Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
  3.
  3
  Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
  4.
  4
  Check the seasoning and add the beans, cooking for another 5 minutes or so.
  5.
  5
  While you’re waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
  6.
  6
  Ladle into bowls, sprinkling with more of the cilantro as you go.

  Questions about this recipe?