This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
Add green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal
ingredients:
2 tbsp Olive / Rapeseed Oil
2 Chicken breasts, skinned and diced
1 Medium Onion, finely sliced chopped
3-4 garlic cloves
Thumb size ginger peeled and diced
2 red chillies
½ Tin chopped tomatoes
1 tsp Garam masala powder
½ tsp Turmeric powder
1tsp salt
2 green cardamom pods
1/2 cup cashews (raw)
2 cups water (plus more for soaking)
2 tbsp Fresh coriander, to garnish
*1 Handful Green beans ends trimmed, halved if very long and spinach for extra taste*
For the Cashew Milk:
1/2 cup cashews (raw)
2 cups water (plus more for soaking)
method:
To make the cashew milk, cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer.
Drain and rinse and place the soaked cashews, 2 split cardamon pods and 1 cup of water into a blender and mix until smooth and creamy
Now heat 1.5 tbsp of oil in a heavy pan. When hot, add mustard seeds and cumin seeds. They will start to pop in a few seconds. When they begin to pop, add the sliced onions, and cook until golden brown
Add garlic, ginger, green chilli & coriander stalks. Turn the heat to medium and cook until mixture is soft and lightly browned.
Add, turmeric, garam masala and salt to the onion mixture. Cook spices for a few seconds.
Add chopped tomatoes. Reduce heat to low. Let the sauce cook gently but don’t allow it to become dry.
Add Cashew milk and cook for 5 mins, then add the chicken pieces, making sure to cover all pieces with the sauce.
Cook for 30 minutes stirring occasionally. Add lemon juice and sprinkle chopped coriander leaves on top.
Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or chapati. Finish with some fresh coriander leaves and enjoy!
