Yummy chicken curry

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Prep time:

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Serves: 4

By duvet

0

Ingredients

  • 1 medium potato, finely diced

  • 2 tbsp double cream

  • 500g chicken breast, cut into 1 inch pieces

  • 3/4 pints chicken stock

  • 1 large onion, roughly chopped

  • 1/2 knobs ginger, chopped and crushed

  • 1/2 tins coconut milk, (200ml)

  • 2 tbsp groundnut oil

  • 100g cashew nuts

  • 1 tsp ground turmeric

  • 4 cardamom pods, crushed

  • 2 cloves garlic, crushed

  • 3 tsp coriander seeds, crushed

  • 2 tbsp plain flour

  • 1 handful picked coriander leaves

  • 1 large green pepper, roughly chopped

  • 2-6 bird's eye chillies, finely chopped (to taste)

  • 250g mushrooms, halved

Method

  1. Fry onions in oil for 2 minutes.
  2. Add peppers, potato and chicken pieces, brown for 4 mins.
  3. Add garlic, ginger, chillies, coriander seed, cardamom pods, turmeric and mushrooms.
  4. Fry for 2 mins, stir in the flour and cook for 1/2 minute before gradually adding the chicken stock and stirring in.
  5. Season to taste, bearing in mind cashews may be salty.
  6. Add coconut milk, coriander leaves and cashews. Simmer for further 5-10 mins.
  7. Turn off heat and add cream. Best served with basmati rice and naans.

Additional Information

  • Egg Free

  • Gluten Free

  • Main Course

  • Chicken

  • indian

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