Coconut, Cashew & Chicken Curry

Coconut, Cashew & Chicken Curry

By: Raquel Neofit

This is a pleasing and aromatic curry that the entire household will love.

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 cinnamon stick, damaged in half
• 1 cinnamon stick, damaged in half
• 2cm piece ginger, grated
• 5 cloves garlic, crushed
• 2 bay leaves
• 2 big onions, sliced
• 1 medium-sized tomato, peeled & sliced
• 400g chicken thighs, diced
• 1 cup cashews
• 1 cup desiccated or fresh coconut
• 600mL vegetable stock
• Fresh coriander, to serve
• 2 spring onions, slicedup, to serve Cooked brown rice, to serve

Method

• Add olive oil to a medium-sized frying pan over low heat with spices, cinnamon, garlic, ginger and bay leaves and sauté for 5 mins, stirring continuously.
• Add onions and tomato to the pan and fry for around 5 minutes.
• Add the chicken, cashews and coconut and coat well in the spice and onion mix, sautéing for 5-10 minutes.
• Add enough stock so the mix is loose however not watery and cover with a cover.
• Cook upuntil chicken is prepared through, about 25 minutes.
• Add more stock if the consistency is too thick.
• Serve with coriander and rice.
• Tip: Swap the chicken out for potatoes or cauliflower to please your vegan and vegetarian buddies. A company white fish like snapper or barramundi works well too.