Cashew Butter Chicken
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.