Hi everyone, how are you all doing? I have always loved cashew nuts. Is my to go to snack when I need energy. I however try to eat it in moderation. I only eat about 1/4 cup. Yes that’s about it. Moderation is key.
So over the week whilst thinking of what to make, cashewnut curry came to mind. I needed to come up with a recipe that will be a hit and most importantly not have loads and loads of ingredients as that tends to put people off!
After jotting down basic ingredients that will pair up nicely with cashew, I made sure I got all the other ingredients to hand,
Trust me you will love it. It’s subtle in taste, and very smooth and velvety in texture. Nothing overpowering at all. All the ingredients pop.
Ok, Let me not keep you waiting, let’s get started shall we 🙂
- 2 cups of unsalted cashew nut
- Greek yogurt
- Tuneric powder
- Curry powder
- Red chilli
- Green chilli
- Olive oil
- Basmati Rice
- 1 medium sized pot
- Wooden spoon
- Chopping Board
First of all soak the cashew in some water for at least 2 hours
Pot the soaked cashew in a blender, add a little water and blend into a smooth paste. Set aside
Next chop the onions, and finely minced the garlic and ginger
Finely chop the chilli’s
Heat u the pan and then add the oil. Let it heat up, but make sure it’s not smoking
Now add the chopped onion and fry until transparent
Now add the yoghurt and mix well to dissolve the yoghurt. The yoghurt will tenderise and make the chicken moist. Which is a very good thing especially for this recipe. (So do not skip this step) cook for 4 minutes
Its ready to be served!
I’ll see you all in my next post
Love Duchess O