CHICKEN BROCCOLI AND CASHEW CURRY

syn free kitchen

INGREDIENTS:

1 Large onion
Broccoli
2 large chicken breast
2 Garlic cloves
1/2 tsp chilli flakes
2 tsp cumin
1 tsp coriander
2 tsp tumeric
5 cm fresh ginger
1/2 tsp cayenne pepper
1 tsp garam masala powder
400ml light coconut milk
200ml low sodium chicken stock
2 tsp coconut oil
Handful of cashews

PREP TIME: 5 min, COOKING TIME: 35 min, SERVINGS: 4

HOW TO:

-In a large frying pan, add the coconut oil over a medium heat. Add chopped onion, grated ginger and garlic, and half a broccoli (cut into small florets). Fry off for a few minutes so the onions and broccoli has softened

-In a seperate pan, add a little cocunut oil and cook through the chicken. It needs to be chopped into chunky pieces and cook for around 10 minutes (or until cooked through)

-Add the chicken to the veg along with the cumin, coriander, tumeric, cayenne pepper and garam masala powder – mix well and leave for a minute or 2 for the flavours to come out

-Pour in the coconut milk and stock and stir well. Add in the cashew nuts, season with salt and pepper and cover. Leave to simmer on a low heat for around 25 minutes

(TIP: Add more water if the sauce is too thick, and take off the lid if you want it to thicken up more)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s