Try this Cashew Curry recipe, or contribute your own.
Suggest a better descriptionPut the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat.
Add the oil and stir-fry the paste for 5 mins to soften.
Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well.
Tip into a blender with the cashews and blitz until smooth.
Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened.
Add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through.
Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1445g) | ||
Recipe Makes: 1 | ||
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Calories: 948 | ||
Calories from Fat: 517 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.4g | 77 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 1334.3mg | 46 % | |
Potassium 1692.5mg | 45 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 70.6g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 948
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