Coconut Chicken and Cashew Curry

Making a curry dish is a simple way to create a hearty meal full of Asian flavours.

Ingredients

¾ cup raw unsalted cashews (125g)

2 tsp ground cinnamon

3 tsp ground cumin

2 tsp ground turmeric

3 tsp ground coriander

1 tsp ground chili

2 tbls peanut oil

2 thinly sliced brown onion

2 tsp minced garlic

2 tsp minced ginger

1000 g chopped chicken thigh fillets

2 cup coconut milk (500ml)

1 cup chicken stock (250ml)

1 tsp salt

3 tbls lemon juice

190 g fresh or frozen spinach

Method

Place cashew in a saucepan over medium heat and cook for approx. 2 minutes. Add cinnamon, cumin, turmeric, coriander and chili and cook for 1 minute while stirring or until fragrant. Remove the mixture from pan and set aside to cool. Place mixture in a food processor and pulse until finely chopped and mixed. Place oil in a saucepan over medium heat and add the onion, garlic and ginger. Cook while stirring for approx. 3 minutes. Add the spice mixture and cook for 1 minute. Add chicken and cook for approx. 5 minutes while occasionally turning. Add coconut milk and stock and bring to the boil. Simmer covered for approx. 40 minutes. Add lemon juice and spinach and cook for approx. 2 minutes. Serve with boiled or steamed rice.

Note: If you like a stronger flavoured curry add additional spices such as cloves, fenugreek or garam masala.