Vegetable Chicken Curry with Cashew Nuts and Rice
- 600 g chicken breast fillets
- 3 shallots
- 1 piece of ginger
- 150 g cashew nuts, roasted and salted
- 400 g broccoli, frozen or fresh
- 400/1 g peppers, red, frozen or fresh
- 1 tbsp corn starch
- 100 ml soya sauce
- 200 ml whipping cream
- 2 tbsp chilli sauce
- Salt, pepper, sugar
- 240/1 g basmati rice
Marinate the chicken breast fillets in some soya sauce and water in the fridge. Then cut it into small pieces.
Peel, wash and cut the shallots and ginger into circular slices.
Chop the cashew nuts finely.
Season the chicken pieces with paprika and roast them by cooking them briefly at a high heat in a large pan or a roasting tray. Then, remove the chicken and saute the cashew nuts, shallots and ginger.
Then add the broccoli and red peppers, which have been diced into small chunks.
Stir in the corn starch and add the chicken.
Add the rest of the soya sauce, whipped cream and chilli sauce, bring the curry to the boil and cover it. Let it simmer for 10-15 minutes.
Season to taste with salt, pepper and sugar.
Prepare the basmati rice according to instructions and serve it with the curry sauce.
- 42 %
- 36 g
- 51 %
- 70 g
- 26 %
- 57 g
- 114 %
- Sat. fat
- 14 g
- 70 %