Chicken Curry with Quinoa Chickpeas & Cashew Nuts

Craving a warm, comforting meal that’s bursting with flavour? Perfect for any night of the week.

 

Ingredients:

• 500g @thepatchorganics chicken thigh / diced

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

• 2 tbsp curry paste

• 1 can coconut milk

• 1 cup chicken stock

• 1 cup cashew nuts

• 1 red capsicum, sliced

• 1 cup green beans, trimmed and halved

• 1 cup chickpeas

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 1 tbsp brown sugar

• Fresh coriander, chopped

• Cooked quinoa and lentils (or jasmine rice) to serve

Method: 

1. Prepare the Chicken: Heat a large pan over medium heat. Add a splash of oil and cook the chicken until browned. Remove and set aside.

2. Sauté the Aromatics: In the same pan, add a bit more oil if needed. Sauté the onion, garlic, and ginger until fragrant.

3. Make the Curry Base: Stir in the yellow curry paste and cook for 1-2 minutes. Pour in the coconut milk and chicken stock, bringing it to a gentle simmer.

4. Combine Ingredients: Return the chicken to the pan, add the capsicum, green beans, chickpeas and cashew nuts. Stir well.

5. Season the Curry: Add the fish sauce, lime juice, and brown sugar. Let it simmer for about 10-15 minutes until the vegetables are tender and the sauce has thickened.

6. Serve and Garnish: Serve the curry over cooked quinoa (or jasmine rice) and garnish with fresh coriander.

 

Enjoy!