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Author Notes: This delicious fragrant chicken curry is made with a range of aromatic fresh and dried spices, coconut milk, cashews and chard. Inspired by a Nigel Slater recipe from The 30-minute Cook. —carolinescooking
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground turmeric
- 1 piece small onion
- 1/2 pound chard
- 1.75 pounds boneless chicken thighs, or breast if you prefer
- 1 piece large clove of garlic
- 1in pieces fresh ginger
- 3/4 cup coconut milk, divided
- 1/2 cup cashews - 'raw', not roasted or salted
- Warm a pan over a medium heat (I use the same pan for all steps, so ensure it's big enough; cast iron is best to dry-fry the spices), without any oil, and add the cumin, coriander and mustard seeds. Cook them until they smell fragrant and start to pop.
- Transfer the toasted seeds to a mortar (or spice mill), add the turmeric and grind until fairly smooth.
- Dice the onions and the stalks from the chard.
- Cook the chard leaves in some boiling water for approx 1-2minutes, until wilted. Remove and drain.
- Heat a little oil in a skillet/pan and add the onions. Cook for a couple minutes then add the chard stalks.
- Cook, stirring now and then, for around 5-8mins until they have softened but are not browning.
- Meanwhile, remove any fat and tough bits from the chicken and dice.
- After the onions and chard are soft, add the chicken and brown. You may need to increase the temperature a little.
- Once lightly browned, add the ground spices and grate in the garlic and ginger. Stir well.
- Add 1/2 cup of coconut milk and stir.
- Blend together the cashews and the remaining 1/4 cup coconut milk then add to the pan.
- Cook on a simmer rather than boiling for around 10 more minutes until the chicken is cooked.
- Squeeze the chard leaves of excess water, cut fairly small then add to the pan and stir through.
- Serve over rice, to soak up the delicious sauce.
- This recipe was entered in the contest for Your Best Recipe with Coconut