I love peanut butter, nuts and curry and this recipe combines all three. My chicken and cashew nut curry has hints of Malaysian food as it tastes a bit like a satay sauce. You could replace the chicken with a similar weight of carrots and potatoes if you wanted to cook for vegetarians. This is a curry for the weekend as it is quite rich and indulgent.
If you have any leftover curry I can highly recommend it as a baked potato topping.
It is absolutely delicious, I hope you enjoy it if you try it.
500g chicken chopped into 1 inch pieces
2 tablespoons of crunchy peanut butter
1 large onion
100 g cashew nuts, unsalted
3 cloves of garlic
1 tablespoon of olive oil
1 can chopped tomatoes
400 ml chicken stock
Curry paste made from
1 thumb sized piece of root ginger, chopped into small pieces
2 cloves of crushed garlic
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoon tumeric
2 tablespoons tomato puree
1 teaspoon dried chillis
1 teaspoon ground coriander
1 teaspoon leaf coriander
2 teaspoons ground cumin
2 tablespoons groundnut oil
- In advance prepare the curry paste by blending the ingredients using a hand blender (this can be made in advance and stored in the fridge for several days).
- Roughly chop the onion and the 3 cloves of garlic.
- Cook on a low heat in 1 tablespoon of oil for 10 minutes until the onions and garlic are softened, almost translucent.
- Add the curry paste to the onions and cook for a few minutes.
- Add cooked chicken, tomatoes and stock.
- Cook on a low heat, for 45 minutes (can be cooked for longer if it suits you).
- Add peanut butter and cashew nuts and cook for a further 10-15 minutes.
- Serve with boiled basmati rice.
Tip 1: you can add more peanut butter if you wish, it just creates a richer, thicker sauce. Adjust the peanut butter to taste.
Tip 2: you can just make the curry paste up with water for a lower fat curry.