Chicken and Nut Curry Recipe |
Ingredients: Serves 4 |
2 tablespoons vegetable oil 90g dried apricots 500g skinless, boneless chicken thighs, cut into strips 1-cm wide 1¼ (300ml) chicken stock 45g roasted cashew nuts for garnish 7g fresh cilantro (fresh coriander) leaves for garnish For Spice Paste: 1 onion, coarsely chopped ⅓ cup (80ml) tomato paste ⅓ cup (60g) roasted cashew nuts 2 teaspoons garam masala 3 cloves garlic, chopped 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest ¼ teaspoon ground turmeric 1 teaspoon sea salt 1 tablespoon plain (natural) yogurt |
Method: To make spice paste: In a food processor, combine all ingredients and process until smooth, about 30 seconds. Transfer to a small bowl. In a wok or large skillet, heat oil over medium heat and fry spice paste until fragrant, about 2 minutes. Add apricots and chicken. Cook for 1 minute. Stir in stock, cover and simmer over low heat until chicken is tender, 10-12 minutes. Spoon into serving bowls. Garnish with cashews and cilantro leaves. Serve with steamed basmati rice. |
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