Chicken Cashew, Apple and Potato Curry with Jasmine RiceThis is very similar to curries I've cooked before, I beefed it up a little with some stock The three year old was entranced with the moulded rice and scoffed a sizable quantity. I think I could have chucked in more chilli, but it was tasty none the less. Certainly it was better than the last inspid curry I made.
Ingredients:
- Chicken thighs
- Golden delicious apples
- Beef stock
- Potato
- Coriander
- Cashews
- Curry paste
- Coconut cream
- Salt
- Pepper
- Onion
- Shredded coconut
- Tomato paste
- Sugar
- Curry powder
- Chilli
- Garlic
- Ginger
- Tumeric
- Garam masala
- Cashews
- Almonds
Method
Curry paste
Stuff everything in a blender and turn it up to obliterate.
Rice:
I succesfully nuked it and it turned out nice and fluffy. Secret turned out to be nuke on high for a while and then on low for a long time in a bowl covered with glad wrap (BTW NEVER go cheap on plastic wrap, it's just not worth the hassle)
Curry:
Sweat some onions in a pan and then fry off the curry paste. When it starts to become fragrant, chuck in the chicken thighs and fry 'em until golden. Then chuck everything else in and turn the heat down low and cover the pan and cook until it's all tender.
Time to prepare: 60 minutes
Cost of ingredients: $18
Number of serves: 4
Recipe inspiration: Many many recipe books.
