Cashew curry
Meals
This simple low-carb lunch is loaded with iron rich veggies, crunchy cashews and chicken. Present with your number one steamed greens and a dispersing of coriander
Cooking Ingredients
1 little onion, cleaved
3-4 garlic cloves
thumb-sized piece ginger, stripped and generally hacked
3 green chillies, deseeded
little pack coriander, leaves picked and tail generally cleaved
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can cleaved tomatoes
450ml chicken stock
3 enormous chicken bosoms (around 475g), any apparent fat eliminated, cleaved into pieces
155g sans fat Greek yogurt
10ml single cream (discretionary)
To serve
165g bubbled or steamed greens (browse spinach, kale, sprinter beans, asparagus or broccoli)
Cooking Direction
Stage 1
Put the onion, garlic, ginger, chillies and coriander stalks in a little food processor and barrage to a glue.
Stage 2
Heat an enormous, non-stick griddle over a medium intensity. Add the cashews and toast for 1-2 mins until light brilliant. Put away and return the skillet to the intensity. Add the oil and sautéed food the glue for 5 mins to relax. Add the garam masala and cook for a further 2 mins.
Stage 3
Add the tomatoes and stock to the skillet. Blend well, then, at that point, tip into a blender with the cashews and barrage until smooth. Get back to the skillet, season and bring to the bubble, then, at that point, lower to a stew.
Stage 4
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a top and stew for one more 15 mins, until the chicken is cooked through. Add the yogurt and cream (if utilizing), and mix well to make a velvety sauce.
Stage 5
Dissipate with the coriander leaves and present with the greens.