Dish up delicious spoonfuls of tender chicken, crunchy cashews and mellow, creamy sauce.
Ingredients
- 90g (1/3 cup) Greek-style natural yoghurt
- 60g (1/4 cup) korma curry paste (see note)
- 1 teaspoon garam masala
- Pinch of saffron threads
- 800g chicken thigh fillets, cut into 4cm pieces
- 60ml (1/4 cup) vegetable oil
- 2 brown onions, finely chopped
- 125ml (1/2 cup) pouring cream
- 1 tablespoon vegetable oil, extra
- 55g (1/3 cup) raw cashews
- 50g (1/4 cup) raisins
- 12 fresh curry leaves
Method
- Step 1Combine the yoghurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
- Step 2Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
- Step 3Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Season with salt.
- Step 4Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
- Step 5Transfer the curry to a serving dish. Top with cashew mixture to serve.
- Low carb
- Lower gi
Nutrition
2149 kj
Energy
39g
Fat Total
11g
Saturated Fat
2g
Fibre
27g
Protein
129mg
Cholesterol
447.64mg
Sodium
11g
Carbs (sugar)
13g
Carbs (total)
Notes
If you want this recipe to be gluten free, use a gluten-free curry paste.
Make it ahead: Prepare this recipe to end of step 3 up to 2 days ahead. Cover and store in fridge. Continue to end of step 4 up to 2 hours before serving. Store in an airtight container. Reheat the curry in a saucepan over medium heat for 10-15 minutes. Continue from step 5.
Cook’s tip: To avoid curdling, make sure the curry sauce doesn’t boil in step 3.
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Australian Good Taste