Curry Chicken

4 servings


Ingredients:

4 chicken breasts, sliced into 1cm strips
A few cashew nuts, toasted and crushed
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1-2 wineglasses (295ml) water
400ml can coconut milk
Salt


Method:

1. Heat the oil in a pan when hot, add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
2. Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chilli powder and turmeric.
3. Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1-2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
4. Stir-fry the chicken strips, and cashew nuts until lightly coloured, then add the sauce and simmer for ten minutes.