Sunday, 6 November 2011

Patak's Chicken and Cashew Nut Curry


Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 




We love a good curry in the Comfort Bites house. As the evenings draw in and become darker, and the rain lashes at the windows a good, aromatic curry can really make you feel all at one with the world again. I'm not talking about heat; I've had curries in the past that are so spicy you're fanning your mouth after every forkful and you don't really taste very much.

This, on the other hand is sweet, aromatic and full of different textures. I cooked a Lamb Do Piaza the other weekend for friends and now I wish I'd discovered this sooner because it would have gone down a treat.

You can see the recipe over at the Patak's website - I followed it word for word so I won't republish it here. What I will say is that you get the tenderness of the diced chicken breast, the soft crunch of the cashew nuts and the coconut milk gives the whole thing a creamy sweetness - the coconut flavour is really subtle. It's a shame I didn't have any fresh coriander to hand or I would have added a handful to the pan for colour and flavour.

The curry is easy and quick to make, you just use a balti cooking paste, stir in the chicken, half a can of tomatoes and some coconut milk. Finish with a little swirl of cream. Dinner in 20 minutes! The children loved it (minus the cashews, for them) so we're adding this to our regular dinner list. Give it a try, you won't be disappointed.

What's your favourite curry?


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