Chicken, Cashew and Aubergine Curry

By : | 0 Comments | On : April 19, 2016 | Category : Cooking

Serves 4

 

500g chicken breast, cut into small pieces

1 tbsp tikka curry powder or medium curry powder

1 tsp turmeric

1/2 tsp ground cumin

1/2 tsp ground ginger

4 green cardamom pods, seeds only

4 tbsp full fat yogurt

Juice of 1 lemon

 

15g butter

1 large red onion, sliced

1 aubergine, cubed

4 garlic cloves , chopped

1/2-1 red chilli, chopped

80g unsalted cashew nuts, pounded in a pestle and mortar until well ground

250ml chicken stock

1x 400g can chick peas

A handful of extra cashew nuts to top the curry before serving.

 

  1. Put the chicken in a bowl and add all the next 7 ingredients, mix well together cover and leave for 2 hours.
  2. Put the butter in a lidded pan and melt over a medium heat.
  3. Add the onions and fry for 2-3 minutes.
  4. Add the aubergine, garlic and chilli and cover and fry for 5 minutes. Stir occasionally .
  5. Stir in the cashews.
  6. Add the chicken and all the marinade mixture and stir into the vegetables. Cover and cook for 3 minutes.
  7. Stir in the stock and chick peas. Cover and simmer for 45 minutes.
  8. Top with some roughly chopped cashews to serve.

 

Serve with rice or naan bread.

This dish tastes better if you allow to cool then reheat as necessary before serving.

 




 

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