I really like spicy curries with a lot of fresh vegetables. When I came across the recipe for a Cashew Curry on the beautiful 101 cookbooks site, I made it immediately. It’s simple, it’s yum and you can swap the vegetables with the ones you have at hand.
I’ve slightly changed the recipe, as I am not a big fan of tofu and I didn’t have any cashew nuts. I am sure it will be even better with the nuts, so make sure you try it.
Chicken, Cauliflower and Bean Curry.
250 g chicken breast filet
1 tsp canola oil
250 ml coconut milk
2 tsps curry powder, mild
1/2 tsp salt
1/2 red onion
1 clove of garlic
75 ml water
250 g cauliflower
200 g green beans
- Dice chicken breast filet and red onion. Finely chop garlic. Cut cauliflower into tiny florets and cut green beans into 3 cm segments.
- Heat canola oil in a large saucepan or wok and stir fry chicken breast for about 4 – 5 minutes. Set aside and wipe out the saucepan or wok.
- In the same saucepan or wok bring half the coconut milk to simmer. Whisk in curry powder and salt, working out any lumps.
- Stir in red onion and garlic and cook for 1 minute.
- Stir in remaining coconut milk and water and add cauliflower and green beans.
- Cover and simmer for about 2 minutes.
- Add chicken breast filet and cook for another minute.
- Serve with rice or pita bread.