Ingredients
The following ingredients have 4 Servings
- 1/2 cup cashews
- 1/2 cup almonds
- 1 onion (finely chopped)
- 3 garlic cloves (crushed)
- 1 teaspoon crushed ginger
- 1 teaspoon smoked paprika
- 2 teaspoons curry powder/garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sugar (optional)
- 1 cup coconut milk
- 4 skinless chicken breasts (cubed)
- salt & pepper to taste
- toasted coconut flakes
- sliced chillies
- finely chopped coriander
- roti
- steamed rice
Instruction
- Soak the almonds and cashews in 1½ cups of boiling water for 5 minutes before blending until fine.
- In the meanwhile, fry the onion, garlic and ginger in a tablespoon of coconut oil (or any other oil of your choice) until soft and fragrant.
- Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer.
- Add the chicken breast cubes and turn the heat down. Allow the curry to simmer for 10-12 minutes. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. When the chicken is just cooked and the sauce has thickened, season to taste.
- Serve the curry topped with toasted coconut flakes, sliced chillies and chopped coriander and warmed roti or steamed rice.
