| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 tbsp vegetable oil
- 1 large brown onion (sliced)
- 600 g chicken breast or thigh fillets (chopped)
- 2 cloves garlic (crushed)
- 2 tbsp curry powder
- 1 tbsp ginger (finely grated)
- 400 g can crushed tomatoes
- cup ½light thickened cream
- salt (to taste)
- Coriander leaves (chopped)
- Roasted cashews (roughly chopped)
Ingredients
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Instructions
- Heat oil in a large nonstick frying pan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Increase heat, add chicken and cook for 5 minutes, until brown. Add garlic and curry powder and cook, stirring for 1 minute longer.
- Add ginger, tomatoes and cream. Simmer for 10 minutes or until chicken is cooked through, stirring occasionally. Season with salt.
- Garnish with coriander and roasted cashews.
Serving Suggestion:
- Let the curry rest for a few minutes before serving.
- Serve with rice and cucumber.