RECIPE: Chicken, Shallot and 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.

For these recipes and many more visit www.ukshallot.com

 

minervadigi
Author: minervadigi