Chicken & Cashew Nut Curry

Cashew nuts are simply divine, what a luxury! I love this dish as the nuts provide a real crunch. Cashews are often used in Indian desserts because of their slightly sweet flavour, however I think they add a luxurious bite to this delicious chicken curry. This dish is really rich, flavoursome and indulgent.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Chicken & Potato Curry (Murgh Aloo Masala)

Butter Chicken (Murgh Makhani)

This recipe features

Ingredients

2 tbsp vegetable oil
450g chicken breast, skinned and cut into 1 1/2" cubes
200g chopped tomatoes
200g onions, chopped
3 tbsp Patak's Balti Curry Paste
150ml coconut milk
100g cashew nuts (unsalted)
1 tbsp fresh coriander, chopped
1 tbsp single cream
salt, to taste
2 tsp sugar

Methods

Heat the oil and fry the chopped onions for 2 minutes.
Add the chicken and fry for a further 2 minutes.
Add Patak's Balti Curry Paste and fry for a further 2 minutes, sprinkling in some water if the paste begins to stick.
Add the chopped tomatoes.
Cook for 10 minutes before stirring in the coconut milk. Add the cashew nuts and continue to cook for 5 minutes.
Add the sugar and stir well.
Finally pour in the single cream and stir in the chopped coriander. Check the seasoning and adjust if necessary and serve with rice and Patak's Naan Breads.