Coconut & cashew chicken

A creamy, mildly spiced, chicken dish with extra crunch.

Preparation time:  Around 10 minutes

Cooking time:  Around 35 minutes

Although this takes around 45 minutes to make, for 20 of those minutes the dish is just simmering on its own, so you can still easily make this recipe on a weeknight.  I also usually use reduced-fat coconut milk just to make it a little healthier.

Ingredients (serves 2):

• Cumin seeds – 1 tsp.
• Coriander seeds – 1 tsp.
• Onion – 1, chopped
• Garlic – 2 cloves, crushed/minced (I use a garlic press)
• Root ginger – 1 tbsp. of finely chopped or grated fresh ginger
• Red chilli – 2 (or to taste), finely chopped
• Turmeric – 1 tsp.
• Chicken thighs – 4, removed from the bone and chopped into large pieces
• Coconut milk – 1 can (400g)
• Cashew nuts – 4 tbsp., crushed/chopped (I use a pestle & mortar)
• Rice – to serve
• Coriander leaves – finely chopped, to garnish (optional)

Method:

1. Heat some oil in a sauce pan or casserole dish, then fry the cumin seeds and coriander seeds for a minute or so, until they are fragrant.  Add the chopped onion and fry for another 3-4 minutes until the onion is just beginning to brown, then add the garlic, ginger and chilli.  Fry for another 1-2 minutes, then add the turmeric and mix well for about a minute to ensure that everything is evenly coated;
2. Add the chicken thigh pieces and stir together for around 5 minutes to colour the chicken pieces all over;
3. Pour in the coconut milk and the crushed cashew nuts, mix together and then bring to a simmer;
4. Simmer for around 20 minutes, until the chicken is cooked through.  This will give you enough time to cook your rice while the chicken simmers.  Once the chicken is cooked, you can thicken the sauce with a little cornflour if you think it needs it, before spooning the chicken mixture into bowls on top of the cooked rice, and garnishing with a sprinkle of chopped coriander leaves.