A curry is a simple way to liven up the week. This one’s hearty and full of beautiful Asian flavours.
Ingredients
- 1/2 cup raw unsalted cashews
- 1 teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1/2 teaspoon chilli flakes
- 1 tablespoon peanut oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 6 (750g) chicken thigh fillets, halved
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 80g baby spinach
- Steamed white rice, to serve
- Lemon wedges, to serve
Method
- Step 1eHeat a large saucepan over medium heat. Add cashews. Cook for 1 to 2 minutes or until just browned. Add cinnamon, cumin, turmeric, coriander and chilli. Cook for 1 minute or until fragrant. Remove from pan. Set aside to cool slightly. Place mixture in a processor. Process until finely chopped.
- Step 2Heat oil in pan over high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, turning occasionally, for 2 to 3 minutes or until browned. Add cashew mixture. Cook, stirring constantly, for 1 minute or until chicken is coated.
- Step 3Reduce heat to medium-high. Add coconut milk and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cover and simmer for 15 to 20 minutes or until chicken is cooked through. Stir in lemon juice and spinach. Cook for 1 to 2 minutes or until spinach has wilted. Serve curry with rice and lemon wedges.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2272 kj
Energy
40g
Fat Total
16g
Saturated Fat
3g
Fibre
38g
Protein
148mg
Cholesterol
136.99mg
Sodium
4g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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