Delicious curry and very easily made. I used chicken thighs, which I find tastier. I served it with cauliflower rice with dry roasted cumin seeds, added a tablespoon of Greek yoghurt mixed with crushed yoghurt on the side
Just yummy!
Ingredients
• 200g chicken breast
• 1large onion
• 2red peppers
• 30g cashews or almonds
• 1tbsp tomato purée
• 2tsp ground coriander
• 2tsp ground cumin
• 1tsp turmeric
• 4cloves garlic
• 1in piece ginger
• 1chilli
• Low salt veg stock approx125 ml
• 2tsp olive oil
Method
Put all ingredients apart from veg stock,Tomato purée and veg stock into food processor and blend to a paste
Fry paste in a non stick pan for 5 mins , stir often as may stick
Add chicken chopped into mouth size pieces and fry in paste for a further 5mns
Season with a pinch of two of salt
Add Tom purée, and stock and cook for a further 15mns
Serve with cauliflower rice
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