Chettinad Chicken Kurma with Cashew
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 200 g potatoes, peeled and diced
- 150 g carrots, diced
- 100 g green beans
- 100 g frozen peas
- 40 g cashew nuts
- 30 g desiccated coconut
- 1 onion, finely sliced
- 1 tsp fennel seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 349 kcal
- Protein
- 20.8 g
- Carbohydrate
- 20.2 g
- of which sugars
- 6.8 g
- Fat
- 19.7 g
- of which saturates
- 11.3 g
- Fibre
- 6.4 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the cashew nuts and desiccated coconut with a splash of water to a smooth paste.
- 2
Heat the coconut oil in a pan, add the fennel seeds and sliced onion, and fry for 7 minutes until softened.
- 3
Add the diced chicken and cook for 7 minutes, stirring, until sealed with no pink remaining.
- 4
Add the curry leaves and potatoes, carrots and 100ml water, cover and simmer for 10 minutes until almost tender.
- 5
Add the green beans, peas and ground turmeric, and simmer for 6-8 minutes more until all the vegetables are tender.
- 6
Stir in the cashew-coconut paste and simmer for 3-4 minutes until creamy and thickened.
- 7
Serve hot with rice.
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