Chicken and Cashew Nut Curry

Ingredients

• 3 tablespoons peanut oil
• 2 small onions, finely chopped
• salt
• 3/4 inch piece fresh ginger, minced
• 1 garlic clove, minced
• 2 small green chilies, seeded and finely chopped
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 2/3 cups unsweetened coconut milk
• 1 cup boiling water
• 1 chicken bouillon cube, dissolved in the above boiling water
• 4 cardamom pods, bruised
• 35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
• 7 ounces green beans, trimmed and cut into 1-inch lengths
• 1/2 cup cashew nuts, heaping
• 3 tablespoons sour cream
• 1/4 cup cilantro, chopped

Directions

1. 1

   Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.

2. 2

   Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.

3. 3

   Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.

4. 4

   Check the seasoning and add the beans, cooking for another 5 minutes or so.

5. 5

   While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.

6. 6

   Ladle into bowls, sprinkling with more of the cilantro as you go.