Kofta chicken & cashew nut curry

Name: Kofta chicken & cashew nut curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tsp ground cumin; 1 tsp ground coriander; 1 small onion, quartered; 2 tbsp Clarified Butter; 1 cm/½ in piece of root ginger, peeled and finely chopped; ½ green chilli, deseeded; 2 tbsp whole cashew nuts; 2 garlic cloves; 1 tbsp coriander (cilantro) leaves; Mango Chutney, to serve; ½ tsp ground cardamom; 1 recipe quantity Saffron Rice; ½ cinnamon stick; 80 ml/2½ fl oz/⅓ cup double (heavy) cream; ½ tsp Madras curry powder; 1 bay leaf; 400 g/14 oz minced (ground) chicken; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp chopped mint leaves; 2 tbsp chopped coriander (cilantro) leaves; 2 garlic cloves, finely chopped; 2 tsp garam masala; 1 tsp turmeric; 2 cm/¾ in piece of root ginger, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

This is a beautifully mild, creamy curry sauce but still has plenty of flavour, with the smooth, rich taste of the cashews and chicken absorbing the warm spices. I like to serve it with saffron rice but boiled basmati rice is good, too. And perhaps add a few popadoms and mango chutney.

Ingredients

For the Koftas

400 g/14 oz minced (ground) chicken
2 cm/¾

Asia
India
Main course
Gluten-free

Method

Mix together all the kofta ingredients, season with salt and pepper, cover and chill in the fridge for 30 minutes.

Meanwhile, toast the cashew nuts in a dry saucepan over a medium heat for a few minutes, tossing frequently, until lightly browned. Tip out of the pan onto a plate. Put half the cashews into a spice grinder or small food processor with the garlic, ginger, chilli and onion a