Cashew curry
By Joe Wicks
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
-
Prep:20 mins
Cook:1 hrs
- Serves 3
- Easy
Nutrition per serving
-
kcal 508
-
fat 22g
-
saturates 7g
-
carbs 17g
-
sugars 10g
-
fibre 4g
-
protein 58g
-
salt 0.7g
Ingredients
- 1 small onion, chopped
- 3-4 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
- 3 green chillies, deseeded
- small pack coriander, leaves picked and stalk roughly chopped
- 100g unsalted cashews
- 2 tbsp coconut oil
- 1 ½ tbsp garam masala
- 400g can chopped tomatoes
- 450ml chicken stock
- 3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
- 155g fat-free Greek yogurt
- 10ml single cream (optional)
- 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)
Method
Put 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, then 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 then 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.
