Indian Chicken Curry

Serves 4-6



4 organic chicken breasts
6/8 tbsp rapeseed oil
1 bay leaf
1 tsp ground cardamom
15 raw cashews, ground to a paste with water
2 shallots, finely chopped
2 tsp ginger, ground into a paste
7 cloves of garlic, grated
1 tsp cumin seeds
tsp chili powder
2 tbsp garam masala
1 can of tomatoes
1 tsp tomato paste
1 red bell pepper, sliced
½ head of cauliflower, broken into florets
½ bag of fresh peas
10-15 okra pods, chopped in half without heads
½ cup sheep yoghurt
½ cup coconut milk
½ cup chopped coriander


Chicken Marinade:
1 tbsp turmeric
½ cup yoghurt
3 crushed garlic cloves
2 tbp cumin powder
1 tbp garam masala
2 tbsp rapeseed oil
2 tbsp coconut oil


Soak the cashews in warm water for about 15 minutes. Grind them into a paste with a little water and set aside. Mix the chicken marinade in a food processor. Marinate chicken in a large plastic bag for at least a couple of hours, best overnight. Heat a pan and toast the cumin seeds and bay leaf. Then add the onions and some oil, and saute until soft. Then add the garlic and ginger and remaining spices. Add the tomato paste and saute until dry. Add the tomatoes, and again, saute until dry. Then add the coconut milk and cashew paste. Mix well and then add all of the vegetables except the peas. Simmer until cooked through, about ten minutes. Finally add the peas and yoghurt.

Meanwhile, dry off your chicken and season well. Peel away any smaller bits of meat off the breast for even cooking. Heat a frying pan with a little coconut oil and add the chicken breasts. Grill on both sides, first in high heat, then reduce after golden. Flip constantly and move around the pan. This will take about five minutes each side. The smaller pieces will take less time. Let the chicken rest a few minutes then slice into bite size strips.


Add the chicken to the curry, along with the coriander. Make sure the curry is not piping hot when you add the chicken and coriander as it will overcook them.

Serve with naan, quinoa, or rice.


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