So I avoid making this kind of cream based chicken curry. I looove a traditional Indian butter chicken, but for good few years I did not realise why every time I ate butter chicken my stomach would hurt and later I had to suffer, only now I learnt that I am intolerant to lactose and a traditional butter chicken we use fresh cream or double cream. Using most of the cupboard ingredients, you can impress your guests or family with this absolutely gorgeous tasting chicken curry which tastes nothing less than a restaurant one.
#Cashew curry sauce how to#
This chicken curry might look complicated with the numerous steps but trust me it is not, once you know how to make it, it all works smoothly. I finally manged to sit down and share this super easy super delicious chicken curry. I didn't want to do this as a chore, I sure don't, I love that I can share all these delicious recipes with you all, but at the same time I wanted some time off from everything else and just get used to a new routine. Stir until the spinach has wilted and serve with the flatbreads and a pinch of fresh coriander.It has been a roller coaster of emotions lately, with our little boy starting his big school, it is so hard to believe that not so long time ago he was so tiny and now he is such a big boy, with kids how time flies! So since it has been a huge change for all of us at home, I took some time off from blogging. After 20 minutes of simmering, add the spinach and Greek yoghurt to the curry and season with salt and pepper.Place on a warm plate and cover with a clean tea towel to keep warm until serving. Brush each side of the flatbreads with melted butter and fry on a high heat for a couple of minutes on each side or until golden and slightly charred in spots.
Divide the dough into six and roll out into discs roughly the thickness of a pound coin.Knead for a couple of minutes on a clean surface lightly dusted with flour. Meanwhile, mix the ingredients for the flatbreads in a large bowl.Then pour in the coconut milk and stock with the tomato paste, lime zest and cashews. Add the spices and curry leaves to the pan and fry for a couple of minutes until fragrant.Add the chillies, ginger and garlic to the pan and fry for a few minutes, or until the garlic starts to turn golden.Place the olive oil and onions in a non-stick pan and sauté until soft and translucent.Add the cashews into a large heatproof bowl and cover with boiling water.Tear-and-share bread recipe with rosemary and shallot.Aubergine, ricotta and spinach rolls in a tomato sauce.Pumpkin, feta and harissa muffins recipe.Subscribe to Liz Earle Wellbeing Magazine Discover more recipes from Liz Earle Wellbeing Wellbeing wisdom you can trust is at the heart of all we do. You’ll find each issue packed with tried-and-trusted recipes, inspirational ideas and simple ways to bring out the very best in you.
Built on over 30 years of Liz Earle’s personal, award-winning advice, experience and research, our much-loved, bi-monthly magazine brings you the best ways to look good and feel great. You’ll find even more delights in our gorgeous print magazine. Simply fry on a high heat for a couple of minutes on each side and you’ll have a delicious homemade bread! Subscribe for more inspiration from Liz Earle Wellbeing It’s just the thing for warming up chilly evenings with a burst of full-on flavour.įlatbreads are the perfect side dish for a vegetarian curry, and our speedy versions here are no exception. A combination of nourishing spinach and crunchy cashews, it’s sure to be a household hit. Enjoy a meat-free meal this week with our tempting vegetarian curry recipe.
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