Sri Lankan Chicken & Cashew Nut Curry

Ingredients: 200g cashews 2 tbsp olive oil 500g skinless chicken thigh fillets, cut into bite-sized pieces 1 onion, chopped ginger, a thumb-sized piece, chopped 4 cloves garlic, crushed 2 green chillies, deseeded and chopped 400g coconut milk (tin) 1 cinnamon stick 1 red bell pepper, sliced 1 lime, juiced a small bunch of coriander, roughly chopped Sri Lankan Curry Powder 4 cardamom pods, seeds extracted, … Continue reading Sri Lankan Chicken & Cashew Nut Curry

Carrot and Coconut Curry

Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry

Murgh Makhani

Ingredients: (Serves: 4) 5 tablespoons fat free natural yoghurt 1 tablespoon tandoori masala powder 675g boneless, skinless chicken thighs, cut into 3cm pieces 1/2 onion chopped 1 (2.5cm) piece fresh ginger 1 clove garlic 2 tbsp water 3 tbsp cooking oil 2 teaspoons garam masala 1/4 teaspoon Indian chilli powder 250g passata 125ml double cream 125ml milk 2 tbsp butter 1 tsp dried fenugreek leaves … Continue reading Murgh Makhani

Chicken Coconut Curry

Ingredients:  2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1″ cubes 2 1/2 teaspoons mild curry powder 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional) 1/2 medium onion, chopped 1 (14-ounce) can coconut milk (preferably full-fat) 1 (2 1/2″) piece ginger, peeled 4 … Continue reading Chicken Coconut Curry