Chicken and Cashew Curry

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

• 4 teaspoons curry powder
• 1 teaspoon garam masala
• 1 tablespoon olive oil
• 5 cloves garlic
• 1 red onion, diced
• 2 red chilis
• 1 tomato, diced
• 1 stalk lemongrass (tender base only)
• 1/4 cup coconut milk
• 1 cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 ounces cashews, soaked
• 12 ounces chicken thighs, diced

Instructions

1. Rub 2 teaspoons curry powder and salt into the chicken and set aside.
2. Blend garlic, onion, tomato, lemongrass and chili in a blender until a smooth paste is formed.
3. Heat olive oil in a medium saucepan. Cook blended mixture, remaining curry powder and garam masala over low heat. Stir constantly, cook until fragrant, about 5 minutes.
4. Add chicken and cook for about 2 minutes.
5. Add cashews and water. Allow to simmer over low heat for 20 minutes. Stir occasionally.
6. Add coconut milk, stir, and allow to come to a boil. Turn off the heat as soon as it boils.
7. Serve hot with white rice and papadums (thin Indian crackers) on the side.

Tip: You can soak cashews in warm water for 20 minutes to soften the nuts and allow for better absorption of flavors.