Kick Arse Chicken and Cashew Curry

So today I was feeling very heavy headed, like the cold Grover has been sporting was just moments away from consuming my sinuses, head-achy and just generally exhausted. We had attempted a whole family outing (including my brother, niece and mother) which was marked by torrential rain, flash floods, and a district wide blackout. Naturally the conversation turned to food. I wanted something comforting, rich but not cloyingly so, saucy and served over rice.

I remembered a Nigella recipe I’d spied a few weeks back when I was checking her slow roasted chicken and lemon recipe and thought, curry! That’s what I want! A curry!

People, I haven’t made a curry in YONKS – over a year – the last being for Chef’s mother’s birthday and that being mutli-stepped and relatively complex. So I pulled out Nigella’s Forever Summer, found her recipe for chicken and cashew nut curry and thought BINGO!

I have altered it slightly – I used half the amount of chicken thighs and added chunks of butternut pumpkin and used one big long green chilli as opposed to two small ones. I forgot to buy some chicken stock so I used a few ice cubes of beef jus and a cup of water – the original recipe calls for one cup of strong chicken stock. Next time I’m going to throw in a tin of chickpeas.

It was one of those dishes that, even though you are absolutely chockers, you want to keep eating. Such is its yum-factor.

Chicken and cashew curry
Adapted from Nigella Lawson, Forever Summer

  • Peanut oil
  • 2 onions, finely chopped
  • 2 cm piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 long green chilli, deseeded and finely chopped
  • 1tsp turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 400ml coconut milk
  • 250ml strong chicken stock
  • 4 cardomom pods
  • 500g skinned chicken thighs, cut into chunks
  • 200g green beans, topped, tailed and cut into chunks
  • 125g cashew nuts
  • 3tbsp sour cream
  • bunch of coriander, chopped
  1. Heat some oil in a wide deep saucepan and saute the onion with a little salt until softened
  2. Add the ginger, garlic, chilli, turmeric, cumin and coriander and cook, stirring, for a minute or so
  3. Stir in the milk and stock and once everything is mixed together add the cardomom pods and chicken and cook for 10 minutes or so.
  4. Check for seasoning and add the beans, cook for a further 5 minutes
  5. Once the beans are in toast the cashews in a frypan
  6. Add the cashews, sour cream and half the coriander then serve w/ rice, topped with a sprinkle of coriander

Serves 6.