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How to make... chicken and cashew nut curry

Serves four

Eurest | Recipes |  01 October 2013

Click here to download the recipe as a pdf


500g Diced chicken thigh
80g Tomato purée
50g Cashew nuts
1 tbsp Garam masala
1 tbsp Garlic chopped
1 Lemon
1 tsp Ground turmeric
1 tsp Chicken bouillon
2 tbsp Coriander chopped
100g Natural low fat yogurt
50g Dried apricots chopped
40ml Rapeseed oil
1 Onion chopped


1. Put the onion, tomato purée, cashew nuts, garam masala, garlic, lemon juice, turmeric and yogurt into a food processor or blender and process until fairly smooth. Then set to one side.
2. Wash the basmati rice than place in a pan of boiling water and simmer for 12 minutes or until tender.
3. Heat the oil in a large frying pan, when hot pour in the spice mixture and fry for two minutes on a medium heat. Add the chicken, chopped apricots and coriander (leave some for garnish) then fry
for another two minutes.
4. Dilute the chicken stock and pour over the chicken. Cook for a further 12 minutes and serve. Garnish with the remaining coriander.


Serve with some Indian bread and chutney.


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