Red Cashew Chicken Curry

This is a rich, creamy chicken curry thickened with a cashew nut paste.

It can be served with plain rice, Chinese or 2 minute noodles.

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Ingredients:
1 kg chicken breasts
500ml chicken stock
30ml ghee or clarified butter
1 red onion, peeled and finely chopped
pinch of sea salt
2 garlic cloves, peeled and finely chopped
20ml paprika
5ml chilli powder
100g cashew nuts, finely ground to a paste in a food processor
250ml double cream
sea salt to season
30ml sesame oil
chopped coriander leaves to garnish

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Method:

Bring to the chicken stock to boil in a saucepan and add the chicken. Reduce the heat and simmer for about 15 minutes or until the chicken is cooked.

Remove the chicken breasts with a slotted spoon and set aside.

Reserve the stock.

Heat the ghee or clarified butter in a pan and fry the onions for a few minutes. Sprinkle the onions with a little salt to stop them from caramelising.

Add the garlic, paprika and chilli powder and cook for a minute or two.

Add 250ml of the reserved chicken stock, the cashew nut paste, cream and sea salt to season. Heat through, stirring well to mix in the paste.

Remove the skin from the cooked chicken breasts and shred the meat into bite size pieces. Add to the sauce and warm through.

Place in a serving dish, drizzle over the sesame oil and garnish with chopped coriander leaves.

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