Creamy Coconut Chicken And Chickpea Curry With Cashews

Creamy Coconut Chicken And Chickpea Curry With Cashews

Ingredients

30 ml cooking oil
500 g skinless chicken thighs, cut in half
1 onion, sliced
2 cloves, crushed garlic
15 ml Rajah Medium Curry Powder
1 small red chilli, deseeded and thinly sliced
1 tin coconut milk
1 tin chickpeas, drained
8 fresh curry leaves
1 lime, juice and zest
3 baby marrows, sliced
½ cup fresh coriander leaves
¼ cup roasted cashew nuts
 
Instructions

  1. Heat oil in a large pan and cook the chicken thighs until sealed on both sides then remove from the pan and set aside.
  2. Add a little extra oil if necessary and fry the onion until soft.
  3. Add the garlic and Rajah Medium Curry Powder and cook stirring constantly until fragrant.
  4. Stir in the coconut milk, chickpeas, curry leaves and lime zest and juice.
  5. Add the chicken to the pan and stir to combine and allow to simmer for 10 minutes, stirring occasionally.
  6. Add the baby marrows and simmer for a further 10 minutes then stir in the coriander and serve topped with roasted cashew nuts.