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Fragrant chicken curry with chard, coconut and cashew
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5 from 1 vote

Fragrant chicken curry with chard, coconut and cashew

A delicious curry full of flavor but without the heat. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 3 -4
Calories: 851kcal
Author: Caroline's Cooking
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Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • ½ tsp turmeric
  • 1 onion small or ½ large
  • ½ lb chard 225g
  • 1 ¾ lb boneless chicken thighs 800g, approx, 4-6 thighs depending on size
  • 1 clove garlic or 2 small
  • 1 tbsp fresh ginger 1in/2.5cm piece
  • ¾ cup coconut milk 175g, divided
  • ½ cup cashews 'raw', not roasted or salted

Instructions

  • 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 them 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 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 ½ cup of coconut milk and stir.
  • Blend together the cashews and the remaining ¼ 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.

Nutrition

Calories: 851kcal | Carbohydrates: 16g | Protein: 50g | Fat: 66g | Saturated Fat: 24g | Cholesterol: 259mg | Sodium: 378mg | Potassium: 1161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4830IU | Vitamin C: 26.2mg | Calcium: 97mg | Iron: 7.3mg