Karnataka Chicken and Mixed Vegetable 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
- 50 g cashew nuts
- 300 ml coconut milk
- 1 onion, finely sliced
- 2 green chillies
- 10 g fresh ginger
- 3 garlic cloves
- 8 curry leaves
- 2 tbsp coconut oil
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 22.5 g
- Carbohydrate
- 23.5 g
- of which sugars
- 8.2 g
- Fat
- 31.1 g
- of which saturates
- 20.7 g
- Fibre
- 6 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in a little warm water for 10 minutes, then blitz to a smooth paste.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic, ginger, green chillies and curry leaves, and fry for 2 minutes.
- 4
Add the diced chicken and cook for 7 minutes, stirring, until sealed with no pink remaining.
- 5
Add the potatoes, carrots and 100ml water, cover and simmer for 10 minutes until almost tender.
- 6
Add the green beans, peas, cashew paste and coconut milk, and simmer for 8-10 minutes until all the vegetables are tender and the sauce is creamy.
- 7
Serve hot with rice.
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