Cashew nut chicken curry

How are you sexy humans?
Today we make a delicious chicken curry that is absolutely to die for!

So we are back in the kitchen. I have been lacking inspiration and creativity in the kitchen of late but it’s mostly because I just moved house and I am all over the place. I kind of miss my tiny kitchen lol but I have a bit more space now and I have to get over it. So if you follow my posts when we last made Fish packs of flavor you know that I have my trusted city market connect who brings me meat straight to my door step. How awesome is that.

That being said, I had 2 kg’s of chicken breast and no inspiration whatsoever. So I did the bare minimum and boy was I glad I did it. I have a habit of marinating my chicken whenever it comes to the house, I always try create as many variations because of how plain chicken breast can be. So I went with an Indian direction for my marinade. A bit of turmeric, some paprika, some curry powder, black pepper and some cumin. I primarily don’t add salt into my marinades because it tends to dry out the chicken, the problem with that is that I leave my marinades for up to a week. (I totally forget, lets blame it on the wine).

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That being said , let’s get into it. I honestly started this recipe as a stir fry lol but had no sesame oil or soy sauce. I wasn’t prepared at all for dinner but one thing I always have in my kitchen is natural yogurt. I feel like it complements a lot of dishes so it’s always in my kitchen. So once I got the inspiration to make a curry there was no stopping me. I had already removed my chicken and sliced it into cubes and then mixed it with some flour with salt (this is a perfect way to ensure that your chicken browns well and the flour will help your sauce thicken better).

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Once the chicken is browned, then you remove it from the wok and proceed to throw in the garlic and ginger mixture, the house will smell amazing at this point. I played with some butter as well. Just to make sure the paste doesn’t burn you really have to watch it at this point. We then add in the washed green beans and then the cauliflower. It is important to always remember to season as you go along otherwise you will be left with a very bland curry and no one needs that.

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Once this has cooked ass in the chicken and then once the flavors have married add in the yogurt and then let it simmer on low heat for 20-30 minutes. Throw in the cashews, you can chose to crash some and leave some whole to give the dish that extra crunch.
Serve it over some white rice or some naan bread and you will really enjoy. As always you can always modify this recipe to have more heat, or change the flavor profile. It’s entirely up to you, but if you do try this out, you will really enjoy it.

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What do you need?
Chicken breast(boneless)
1 table spoon of paprika
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of curry powder
1 tablespoon of garlic powder
Salt and paper to taste
6 cloves of garlic and a thumb of ginger
1 pack of green beans
1 cauliflower(use the stems please lol)
1 cup of yogurt(natural)

How do you do it?
Brown your chicken cubes in a hot wok then set aside to rest.
Add in the ginger and garlic paste (be careful not to burn it)
Add in the green beans then the cauliflower.
Spice it up!
Add in the chicken and let the flavors marry
Pour in the yogurt and let it all simmer for 20-30 minutes on low heat.
Serve and watch the magic happen.

Hope you guys liked this recipe. Thanks for reading
Stay post!
Jay.

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