Recipe | Cashew Chicken Curry with Black Rice

Cashew chicken curry

Cashew Chicken Curry

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

Method:

  1. 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.
  2. 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.
  3. Dissolve the creamed coconut in a jug with 150ml boiling water and stir in the cashew butter.
  4. 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).
  5. Drain the black rice and spoon onto two warm plates and serve alongside the cashew chicken curry. Drizzle with the juice from the lime.

Cashew chicken curry and black rice

September 12, 2017
September 26, 2017