Green chicken curry with cashew nuts
There's bags of flavour here, but check the timings - it's probably more suited to a night when you've got a bit of time on your hands and are cooking indoors, rather than one of those nights when the speed of a wok meal could serve you better.
Cashew-nut curry paste
|3 Tbsp||Canola oil, or use peanut oil|
|2||Onions, large, finely sliced|
|½ cup||Roasted cashew nuts, salted|
|6||Garlic cloves, halved|
|1 cup||Fresh coriander, loosely packed|
|1 cup||Mint leaves, loosely packed|
|4||Green chillies, coarsely chopped|
- To make the cashew nut paste, fry onions gently in 2 tablespoons of oil in a medium-sized frying pan for 40-45 minutes until they caramelise; stir often, especially towards the end of cooking time. While the onions are cooking, soak the cashew nuts in warm water to soften for 10 minutes. Drain and pat dry.
- Fry garlic cloves in a small pan in 1 tablespoon of oil for a few minutes until lightly coloured. Transfer to a food processor with the cashew nuts, onions, coriander, mint and chillies and process to a paste.
- To make the curry, put tamarind pulp in a small bowl and pour in 1/2 cup hot water. Leave to soften for 5 minutes, then use your fingers to separate the pulp from the seeds. Push the mixture through a sieve and discard seeds and tough fibre. Heat oil over a gentle heat in a casserole, and add ginger and green chillies. Fry for 1-2 minutes then add the cashew-nut paste. Fry for 5 minutes, stirring, then add chicken. Lightly brown chicken then add tamarind liquid and mix in.
- Cover casserole with a lid and simmer very gently for about 20 minutes, or until the chicken is cooked. If the thighs are large they may take more than 30 minutes to cook through; add a little water if the sauce gets dry.
- Season chicken with salt then tip into a serving dish, scraping in all the sauce, or simply serve in the casserole. Pour over a little yoghurt and garnish with sliced red chilli and chopped coriander and mint. Serve piping hot.