After a recent post of mine on FB to friends and family about our latest homemade supper, I had a barrage of requests for the recipe so I thought it would be easier to share it with you all at The Pengelly Belly. We use Quorn fillets to make it vegetarian. It is an adaptation of Bill Grangers Cashew and Chicken Curry.
So, to make the cashew, chicken and coconut curry you will need:
1 large white onion, peeled and finely chopped
1 tsp salt
3 garlic cloves
1 large thumb of peeled and finely chopped fresh ginger
1 large green chilli, deseeded and finely chopped
2 tbsps of mild curry powder
4 bashed cardamon pods
1 tin of chopped tomatoes
1 tin of full fat coconut milk
2 tsps of sugar
150g of roasted cashew nuts, finely ground
1 large handful of freshly chopped coriander
2 tbsp of grated coconut or coconut flakes
4 large chicken breasts cut into chunks or Quorn fillets, defrosted and cut into chunks
1 handful of plump sultanas
Heat the butter and oil in a large heavy pan and add the onions and salt. Cook gently on a low heat until translucent.
Add the garlic, ginger, chilli, curry powder and cardamon pods, and cook for a further 2 minutes, whilst stirring.
Add the chicken or Quorn. You could also use a firm tofu as another vegetarian option. Cook for 5 minutes and then add the coconut milk, tomatoes, sultanas, cashew nuts and sugar and simmer, uncovered for 30minutes. Stir every now and then.
To serve, sprinkle over the fresh coriander and grated coconut. Serve with basmati rice and naan (and a cold beer or two). This recipe serves 4 (or two hungry adults and a baby!). You could add some sprouting broccoli or other vegetables to bulk it out if you like.
|Bubbling away on a hot stove...|