Pureed nuts make a wonderful thickening agent for stews and sauces, assuming the flavour profile is desired in the final dish. In this week’s recipe, I use cashew nuts to both thicken and flavour a south-east Asian inspired curry. Ready in less than an hour, it makes for a great weeknight meal.
Coconut-Cashew Chicken Curry
Serves 8
Ingredients:
6 pc boneless, skinless chicken thighs, cut into 1” cubes
1 tbsp vegetable oil
1 onion, diced
3 garlic cloves, minced
2 tbsp ginger, minced
1 large carrot, diced
2 tbsp curry powder
1 tsp cinnamon
3 potatoes, peeled and diced
1 cup roasted cashew nuts, pureed
1 can coconut milk
1 can chicken stock
To taste salt and pepper
½ cup roasted cashew nuts, for garnish
sliced green onion or cilantro for garnish
Method:
1. In a saucepan over medium high heat, sauté the chicken in oil. Season with salt and pepper and stir frequently until the chicken is just cooked through.
2. Add the onions, garlic, and ginger, and stir well. Cook for 5 minutes until onions are softened.
3. Add the carrot, curry powder, and cinnamon, and stir well to incorporate. Add the can of coconut milk, then use the can to measure an equal volume of chicken stock and add to the pot. Stir well.
4. Bring the curry to a simmer and cook for 15 minutes.
5. Add the potatoes and the pureed cashews, stir well, and continue simmering for an additional 20 minutes. Turn off the heat and let the curry cool slightly before adding the whole cashews and the green onion or cilantro. Serve with steamed rice.