Another recipe borrowed from Mindful Chef. I made this cashew chicken curry dish when reviewing their healthy food boxes. I particularly loved the black rice it was served alongside, it made for an interesting and more healthy alternative to basmati. I’d never cooked black rice before – the water turned an almost dark red colour, like wine, and it took a bit of elbow grease to get the stains off the bottom of the pan, but texture wise, black rice is delicious! It’s a lot like brown rice, with it’s slightly nutty type feel, but perhaps a little smaller than brown rice in size.
As for the cashew chicken curry, the flavours were amazing – cashew butter, creamed coconut, ginger, and lime. Yum! If I was to make this again, I’d perhaps not include chicken. Although it tasted great, I love vegetable curries and think this dish would work just as well with just veggies.
Ingredients (serves 2):
- 100g black rice
- 500ml boiling water
- 1 brown onion, finely diced
- 4cm fresh ginger, finely diced
- 2x 180g free-range chicken breast, cut into chunks
- 1tbsp curry powder
- 30g creamed coconut
- 150ml boiling water
- 2tbsp cashew butter
- 100g mangetout, trimmed
- 120g cherry tomatoes, halved
- 1 lime
- 2tsp oil
- Rinse the black rice and add to a saucepan with 500ml boiling water and a pinch of salt. Simmer for 25-30 mins until cooked.
- Heat a large pan on a medium heat with 2tsp oil and add the diced onion, ginger, chicken and curry powder, and cook for 5 mins until golden.
- Dissolve the creamed coconut in a jug with 150ml boiling water and stir in the cashew butter.
- Add the creamed coconut and cashew butter to the chicken pan, along with the mangetout and cherry tomatoes. Season with salt and black pepper and simmer for 5-10 mins until the sauce has thickened and the chicken is cooked through. (Add more boiling water to the sauce for a thinner consistency, if desired).
- Drain the black rice and spoon onto two warm plates and serve alongside the cashew chicken curry. Drizzle with the juice from the lime.