Saturday, 9 February 2013

Tomato Chicken Curry with Vegetables and Cashew Nuts

Ingredients (serves two)

1 large chicken breast, cut into pieces
half a courgette, sliced
half or a whole chilli, deseeded and sliced
2 cloves of garlic, crushed
3cm piece of ginger, grated
3 spring onions, chopped
10 small tomatoes, chopped in half
2 tsp lemon juice
2 heaped tsp mango chutney
1 heaped tsp smooth peanut butter
a dash of white/rose wine
2 tsp curry paste (I use Patak's Korma paste)
4 cardamon pods, seeds crushed in a pestle and mortar
5 whole coriander seeds, crushed in a pestle and mortar
1 bunch of fresh coriander, roughly chopped
salt and pepper
2 handfuls of spinach leaves
1 handful of cashew nuts

1. Put all the ingredients, apart from the spinach and cashew nuts into a bowl and mix thoroughly. Then add this mix to a shallow frying pan or wok with a little vegetable oil. Keep stirring the curry, you may need to add a couple of tbsp of water if it becomes dry. Cook this for 15-20 minutes on a medium heat until the chicken is cooked thoroughly.

2. Add the cashew nuts and spinach and stir until the spinach is ready. 

3. Serve with either rice, couscous or naan. 

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