Cashew Chicken Curry
4 chicken breasts
1 yellow pepper, diced
2-3 shallots, finely chopped
3 cloves garlic, minced
45 g tomato paste
50 g mild korma curry paste
1 chicken stock cube (gel)
2 tbsp cashew nut butter
2 tsp sugar
1 green chili, sliced
150 g Greek yogurt (preferably strained through a coffee filter for 30 minutes to reduce whey)
To Serve:
Basmati rice
Naan bread
Preheat the oven to 200°C.
In a baking dish, combine the diced yellow pepper and chopped shallots. Drizzle with a little oil, and season with salt and pepper.
Roast the vegetables in the oven for 15-20 minutes or until they are soft and slightly caramelised.
While the vegetables are roasting, heat a bit of oil in a pan over medium heat.
Add the minced garlic, korma curry paste, and tomato paste. Sauté for 1-2 minutes until fragrant.
Add the chicken breasts to the pan, along with a splash of water, the chicken stock cube and sugar. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 20 minutes.
After 20 minutes, add the roasted vegetables, cashew nut butter, Greek yogurt, and sliced green chili to the chicken mixture.
Heat gently for an additional 1-2 minutes, stirring until everything is well combined and heated through.
Serve the korma chicken over steamed basmati rice and with warm naan bread on the side.