Indian Chicken Curry with Cashew Nuts

Name: Indian Chicken Curry with Cashew Nuts
Total time: 40 min
Yield: 2 Portions
Cuisine: Asian
Ingredients: 200g Basmati rice; 300g Chicken fillets; 2tbsp. Sesame oil; 1 Carrot; 150g Broccoli florets; 125ml Vegetable stock, clear; 125ml Coconut milk; 40g Cashews; 100g Bean sprouts; 1tbsp. Turmeric, Ground; 0.5tsp. Chili Extra Hot Granules; 0.5tsp. Cumin, Ground; 1tsp. undefined; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

30—40 Min

Cumin, Ground

This phenomenal recipe has arrived to revolutionize your evening meals. The chicken pieces are unbelievably moist served in a spicy curry sauce with coconut milk. Dish this recipe up with aromatic basmati rice that absorbs the flavor of the curry. Much quicker and easier to prepare than you'd think, you won't forget this flavorsome dish in a hurry!

Ingredients 2 Portions

200 gBasmati rice
300 gChicken fillets
2 tbsp.Sesame oil
1 Carrot
150 gBroccoli florets
125 mlVegetable stock, clear
125 mlCoconut milk
40 gCashews
100 gBean sprouts
1 tbsp.Turmeric, Ground
0.5 tsp.Chili Extra Hot Granules
0.5 tsp.Cumin, Ground
1 tsp.
1 pinchSea Salt, Coarse
1 pinchPepper Black, Whole

Preparation

1
Cook the basmati rice according to the instructions on the packaging.
2
Cut the chicken fillet into thin strips and season with sea salt and pepper from the mill.
3
Heat the sesame oil in a wok and sear the chicken strips.
4
Peel the carrots and use a potato peeler to cut them into wide strips. Briefly fry the strips of carrot and broccoli florets in the wok. Fry the ground turmeric, cumin and chili granules for 30 seconds over a high heat.
5
Pour in the vegetable stock and leave to reduce. Pour in the coconut milk. Add the ground ginger and simmer over a low heat for 10 minutes.
6
Toast some cashews in a dry pan and put to one side.
7
Then add the bean sprouts to the curry, fold in and season to taste with sea salt and pepper from the mill.
8
Pour into bowls, serve with rice and enjoy.