Mrs. Jackson Cooks

Life through food

Diet friendly creamy curry: chicken & cashew nut curry

on November 14, 2011

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This is one of those that I cook on a fairly regular basis but keep forgetting to take photos of, so this is the first time its made it on here! This is a great curry, pretty easy to make, low in calories and fat, high in taste and deliciousness, probably even fairly kiddy friendly as it’s not super spicy and the nuts are ground up.

The best thing about this curry is, wouldn’t know it was low calorie at all, just from eating it. It’s quite creamy but doesn’t have any cream or coconut milk in it – it’s all provided by a tablespoon of yoghurt and some cashew nuts! And the cashews give it a really great earthy flavour too. It’s also quick to make so it’s a great midweek option.

I had friends over on Saturday so I thought I’d make this to line our stomachs for the drinking that was coming after it! We had it with rice and naan.

Chicken and cashew nut curry

Serves 4

  • 2 medium onions, chopped
  • 2-3 garlic cloves, chopped
  • 1.5 tsp garam masala
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 50g cashew nuts
  • 1 tbsp tomato puree
  • 1 tbsp low fat plain yoghurt
  • 2 tbsp oil (rapeseed, groundnut, sunflower, vegetable)
  • 4 chicken breasts, chopped into bitesized pieces (or two if very large breasts)
  • handful of sultanas (or raisins)
  • 200g mushrooms, sliced
  • 100g frozen peas, defrosted, or chopped green beans
  • 1 mug of water
  • handful of chopped fresh coriander
  1. Put the onions in a mini food processor and grind first before adding the garlic, ground spices, tomato puree, yoghurt and cashew nuts – and blending to form a rough paste (doesn’t need to be smooth – the little bits of cashew nuts in the sauce are quite nice). Alternatively, if using a large food processor – blend all at once to form a paste.
  2. Heat the oil in a large saucepan or wok on a medium heat. Add the paste and cook it out for a few minutes until it starts to darken in colour (add more oil and lower the heat if it starts to stick).
  3. Then add the chicken and mix well to coat in the sauce. Cook for a couple of minutes until the chicken is cooked on the outside.
  4. Then add the raisins, mushrooms and peas or beans. mix well again to coat, before adding the water and mixing well again so that there’s a nice creamy sauce.
  5. Bring to a simmer, and allow to gently cook for a few minutes until the chicken is cooked through and the sauce is quite nice and thick (but not so thick its not a sauce anymore!).
  6. Chuck in the coriander and stir through.
  7. Serve with rice, naan, chapattis, and enjoy!

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