CASHEW CURRY RECIPE | BBC GOOD FOOD
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
Provided by Joe Wicks
Categories Lunch
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 3
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 508 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.7 milligram of sodium
CHICKEN DRUMSTICKS WITH CASHEW NUTS & TURMERIC RECIPE ...
Make this North Indian favourite: chicken legs marinated in garlicky yogurt, cream and cashew nut paste and spiced with turmeric and ginger
Provided by Roopa Gulati
Categories Dinner
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Put the cashew nuts in a bowl and cover with enough boiling water from the kettle to cover. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a small food processor with the lemon juice.
- Mix the nut paste with the yogurt in a large bowl, and add the lemon, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and cream.
- Using a sharp knife, make 2-3 slashes on each chicken drumstick and coat them with the spiced yogurt. Cover the bowl and leave the chicken to marinate in the fridge for 1-2 hrs, or overnight if you have the time.
- Heat the oven to 220C/200C fan/gas 7. Put the ghee or oil in a large roasting tin and heat it in the oven until it is really hot.
- Arrange the chicken in a single layer in the roasting tin. Spoon half the marinade over the legs and return the tin to the oven.
- After 15 mins, turn the legs over and spread over the remaining marinade. Put in the oven for a further 15 mins, until the chicken juices run clear when pierced with a knife.
- Preheat the grill to its hottest setting and grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.
Nutrition Facts : Calories 414 calories, FatContent 30 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.41 milligram of sodium
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