Description
A delightfully easy and tasty chicken curry with the perfect balance of sweetness from the chutney, spice from the curry powder and a lovely texture from the cashews. My whole family love this curry!
Ingredients
- 3 tablespoons vegetable oil
- 4 chicken breasts, cubed
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 3 tablespoons chutney
- 1 cup chicken stock
- 1/2 teaspoon salt
- ⅓ cup cashews
- black pepper (optional)
- ½ cup cream
- cornflour slurry: 1 tablespoon cornflour mixed with 1 tablespoon cold water
Instructions
- Heat the oil in a large pot. Sauté the onion for 4-5 minutes until soft.
- Add the garlic and cook for 1 minute.
- Stir in the curry powder and paprika and cook for 30 seconds or so.
- Add the cubed chicken and cook 2–3 minutes until sealed.
- Add the chutney, stock and salt. Stir well.
- Add the cashews and a little cracked black pepper.
- Bring to a boil, then reduce the heat and simmer gently for 45–60 minutes, lid on but slightly ajar. Stir occasionally.
- Stir in the cornflour slurry. Simmer for 2–3 minutes until thickened.
- Shred the chicken apart and then stir in the cream
- Serve with rice and sambals or your favourite vegetables.
Notes
SLOW COOKER METHOD:
Heat the oil in a pan over medium heat.
Add the chopped onion and cook for 4–5 minutes until soft and lightly golden.
Stir in the garlic and cook 1 minute until fragrant. Add in the curry powder and paprika. Cook for 30 seconds or so.
Add this mixture to the slow cooker.
Add the chicken breasts, chutney, chicken stock, salt and cashews.
Season with a little cracked black pepper.
Cook on LOW for 4–5 hours, or HIGH for 2–3 hours
About 30 minutes before serving, stir the cornflour slurry into the slow cooker and allow to thicken.
Once thickened, shred the chicken using two forks and then stir in the cream.