Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 cinnamon stick, broken in half
- 1 cinnamon stick, broken in half
- 2cm piece ginger, grated
- 5 cloves garlic, crushed
- 2 bay leaves
- 2 large onions, chopped
- 1 medium-sized tomato, peeled & chopped
- 400g chicken thighs, diced
- 1 cup cashews
- 1 cup desiccated or fresh coconut
- 600mL veggie stock
- Fresh coriander, to serve
- 2 spring onions, sliced, to serve Cooked brown rice, to serve
Method
- Add olive oil to a medium-sized frying pan over low heat with spices, cinnamon, garlic, ginger and bay leaves and sauté for 5 mins, stirring constantly.
- Add onions and tomato to the pan and fry for around 5 mins.
- Add the chicken, cashews and coconut and coat well in the spice and onion mix, sautéing for 5-10 mins.
- Add enough stock so the mix is loose but not watery and cover with a lid.
- Cook until chicken is cooked through, about 25 mins.
- Add more stock if the consistency is too thick.
- Serve with coriander and rice.
- Tip: Swap the chicken out for potatoes or cauliflower to please your vegan and vegetarian friends. A firm white fish like snapper or barramundi works well too.
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