I love a good homemade curry. If you have left over meat or vegetables then curries are the best things to make. You just need a few simple herbs and spices and they taste 1000 times better than a shop bought jar, and you know exactly what goes into them so are much better for you. I found that the cashews worked really well with the butternut squash in this recipe, as they brought a lovely nutty flavor to the dish. You could also try this recipe with fish, beef lamb or just fill it out with seasonal veg.
Chicken and Cashew Curry
– 3 tbsp olive oil
– 2 Medium onions, sliced
– 3 garlic cloves, minced
– 1 thumb size piece of fresh ginger
– 3 dsp curry powder
– 1 tsp salt
– 1 tsp ground cumin
– 1 tsp cayenne pepper
– 1tsp chilli flakes
– 1 tbsp tomato puree
– 1 can chopped tomatoes
– ½ a roast chicken
– 1 fresh green chilli
– 2 small courgettes, cut into strips
– 1/2 butter nut squash, cut into small pieces
– 1pint Chicken stock
– 200g cashew nuts
– 1 can coconut milk
– Handful fresh coriander
To make the paste, combine the garlic, ginger, curry powder, salt, cumin, cayenne pepper, tomato puree and 1 tbsp of the olive oil
Fry the onions in a large pan with the rest of the olive oil until brown. If you are using uncooked chicken fry this too until it is golden in colour. I am using roast chicken so once the onion is cooked add the roast chicken, the chilli and courgettes and fry for a couple of minutes.
Add the curry paste and stir so all the ingredients is coated and toss in the chilli flakes
Pour over the chopped tomatoes and the stock, bring to the boil and then reduce the heat and leave to simmer for about 45 minutes to an hour until all the juices are soaked up and the curry is looking quite thick and the squash is cooked.
Once thickened add the tin of coconut milk, making sure you still have the heat on low and heat through.
Serve with rice and fresh vegetables and sprinkle with coriander.