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Cashew Butter Chicken

Serves 6


60g ghee or butter
2 cloves garlic (crushed)
2 onions (diced)
1 tablespoon tandoori curry paste (purchased or homemade)
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750g boneless chicken breast fillet or breast fillets (cut into 2 cm cubes)
60g cashews, roasted and ground
1 1/4 cups or 315ml cream (double)
2 tablespoons coconut milk


1. Melt ghee in a saucepan over a medium heat. Add garlic and onions. Cook, stirring, for 3 minutes or until onions are golden.

2. Stir in curry paste, coriander and nutmeg. Cook for 2 minutes or until fragrant.

3. Add chicken. Cook, stirring, for 5 minutes or until chicken is brown.

4. Add cashews, cream and coconut milk. Bring to heat and simmer, stirring occasionally, for 40 minutes or until chicken is tender.

Tip #1: Try garnishing each butter chicken dish you serve with a small amount of crushed cashew nuts and a sprig or two of fresh coriander for a a bit more texture and visual appeal.

Tip #2: To best roast cashews, spread the nuts across a baking tray and then cook them in the oven at 180 degrees for 5-10 minutes, or until they are lightly and evenly browned. Toss back and forth occasionally with a spoon to ensure even browning. Alternatively, place nuts under a medium grill and cook, tossing back and forth until roasted.


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