Jo Wicks Chicken Curry Food

CASHEW CURRY

Cashew curry image

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Provided by Joe Wicks

Categories Lunch

Time 1h20m

Number Of Ingredients 14

Ingredients

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.

Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium

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