I have to say, this is more than delicious. Totally easy. A bit like my recipe for Almond Chicken Curry in that there are nuts, yoghurt and it is baked in the oven after prepping the sauce in the Thermomix...but this I would say is easier as here we are not making our own curry powder at the get go. (Unless you want to of course...by all means, go for it!)
I was craving something that needed no attention. (I have been a bit distracted of late, what with a new book coming out soon, videos, the insider club preparations being imminent and family matters.) I often don’t eat all day, not out of some monk like servitude to weight loss, though I have to say I have been shrinking! But more out of sheer frantic task management, after task management. WE ARE CRAZY!
We are now shipping every day of the week except public holidays, so feel free to go and order just about anything, unless it is marked as a pre-order item, and it will arrive to you in no time flat. This has been a relief to me, but heck....the time that it took to get set up created more pressure. BUT I digress, back to chicken curry. Try this one on for size. Seriously good eating. Family food. Easy for mums. Make it in the afternoon and leave it in the oven for as long as you need. Steam the rice, get the naan on and you are DONE.
- 150 g cashews, roasted and salted
- 70 g butter
- 2 cloves garlic
- 2 brown onions
- 40 g ginger, peeled
- 1 tsp cumin seeds
- tbsp chilli flakes, or less to taste
- 1 tbsp ground turmeric
- 2 tsp curry powder
- 400 g tinned tomatoes
- 4-6 chicken thighs
- 200 g thick plain yoghurt
- chopped coriander to serve
- 1 red chilli, sliced to serve
- Handful cashews roasted and salted, to serve
Preheat oven to 160°C.
Place cashews into TM bowl and mill 10 sec/speed 10.
Remove from bowl and set aside.
Place butter, garlic, onions, ginger, cumin, turmeric, curry powder into TM bowl and chop 4 sec/speed 5. Scrape down sides of bowl.
Saute 5 min/Varoma/speed 1.
Add milled cashews and tomatoes and blend 10 sec/speed 8.
Place chicken into a large casserole dish with a lid. Cover with the sauce.
Cook, covered for 1 hour.
Add yoghurt and stir through. Cook 30 minutes, uncovered.
Stir through garnishes and serve with steamed rice and naan.