RECIPE: Chicken, Shallot & Cashew Curry

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Preparation Time 15 minutes (plus 2 hours marinating time and 30 minutes soaking)

Cooking Time 45 minutes

This warming, fragrant chicken curry is the perfect dish to cook over the weekend when you have a little bit more time. Serve with rice, chapatis and pickles for a delicious feast. Recipe courtesy of Isobel Cox.

Ingredients

For the chicken:

  • 2 tbsp Greek yoghurt
  • 2 tsp turmeric
  • Salt and pepper, totaste
  • 800g skinless bone-in chicken thighs and drumsticks
  • 2 tsp vegetable oil
  • 6 cloves
  • 1 cinnamon stick
  • 120g round shallots, peeled and finely chopped
  • 1 tsp sugar
  • 100 ml warm water
  • ½ tsp ground cardamom

For the cashew paste:

  • 75g cashew nuts
  • 5cm piece of ginger, peeled and roughly chopped
  • 2 green chillies

For the temper:

  • 1 tbsp vegetable oil
  • 2 round shallots, peeled and thinly sliced
  • 30g cashew nuts
  • 1 tsp mustard seeds
  • 10 curry leaves

Method


  • Put the yoghurt, turmeric and salt and pepper in a bowl and stir to combine. Mix through the chicken, cover and leave in the fridge to marinate for at least 2 hours.



  • Meanwhile, make the cashew paste. Soak the cashews in 100ml of warm water for half an hour. Put the cashews and their liquid in a blender with the ginger and chillies, blitzing to a smooth paste.



  • Heat the 2 tea spoons of vegetable oil in a large, lidded saucepan on a medium heat. Add the clove sand cinnamon and let sizzle for a couple of minutes until fragrant. Add the shallots and cook, stirring often, until golden – around 6 minutes.



  • Add the chicken and fry for 8 minutes until seared all over. Lower the heat, add the sugar, a pinch of salt and 100ml of water. Cover and simmer for 20 minutes, stirring halfway through.



  • Stir in the cashew paste, simmer for a further 5 minutes, add the cardamom, and take the pot off the heat.



  • Allow the curry to rest whilst making the temper – heat the 1 tbsp oil in a small frying pan on a medium heat. Add the shallots and cook for five minutes until starting to turn golden. Add the cashews and fry for a further 2 minutes. Add the mustard seeds and curry leaves, cook for 30 seconds. Pour the temper over the curry and serve with rice or chapati.


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minervadigi
Author: minervadigi