Chicken and Nut Curry

16 ingredients
9 steps

Ingredients

  • 1 onion, roughly chopped
  • 13 cup tomato paste
  • 13 cup roasted cashew nuts
  • 2 teaspoons garam masala
  • 3 garlic cloves, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 12 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon natural yogurt
  • 2 tablespoons vegetable oil
  • 90 g dried apricots, halved
  • 500 g boneless skinless chicken thighs, cut into 1cm strips
  • 1 14 cups chicken stock
  • 14 cup roasted cashew nuts, for garnish
  • 14 cup fresh coriander leaves, for garnish

Directions

  1. 1
    Spice Paste:
  2. 2
    In a food processor, combine ingredients and process until smoooth (about 30 seconds).
  3. 3
    Transfer to a small bowl.
  4. 4
    Curry:.
  5. 5
    In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
  6. 6
    Add apricots and chicken: cook for 1 minute.
  7. 7
    Stir in stock, cover and simmer until tender (10-12 minutes).
  8. 8
    Spoon into serving bowls and garnish with the extra cashew nuts and coriander.
  9. 9
    Serve with steamed rice.

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