Dry chicken curry with cashew nuts
Ingredients
500g boneless chicken meat, cut into bite size
1 tsp fine salt
4 tbsp meat curry powder
2 stalks lemon grass
10 cashew nuts
1 tsp shrimp paste
3 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
200ml MARIGOLD Evaporated Filled Milk
4 kaffir lime leaves
1 tbsp chicken seasoning
1 tbsp coconut oil
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Marinate chicken with salt and curry powder. Set aside.
Heat 2 tablespoons oil in a cooking pot, when oil is hot, fry lemon grass, cashew nuts for a minute, add in shrimp paste, onions, ginger, garlic and cook till oil separates.
Add in chicken pieces and stir-fry it for 3-4 minutes. Add in MARIGOLD Evaporated Filled Milk, kaffir lime leaves, chicken seasoning and cook it for 12 minutes or until chicken is cooked. Remove chicken to a side plate.
Add in 1 tablespoon coconut oil to the gravy and cook, stirring on high heat until thick and fragrant. Return chicken to the pot and stir till well mixed with gravy.
Blend ginger, garlic, onion separately with some water to get a paste like consistency. Keep the extra paste in a glass bottle and freeze it for other uses.
