Chicken Curry with Cashews and Rice

Name: Chicken Curry with Cashews and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 600 g chicken thighs; 200 g white or brown rice; 150 g carrots; 100 g leeks; 200 ml coconut milk; 80 g cashews; 2 tsp curry powder; 1 piece onion; 2 cloves garlic; 2 tbsp neutral oil; à volonté pinch salt; à volonté pinch pepper; 500 ml water

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

35 gProtéines

20 gLipides

42 gGlucides

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Etapes

1
Start cooking the rice according to package directions (approximately 15-20 minutes).
2 min
2
Cut the chicken thighs into medium pieces. Mince the onion and garlic.
5 min
3
Heat the oil in a large pot or Dutch oven. Sear the chicken for 5 minutes until golden.
5 min
4
Add the onion and garlic, sauté for 2 minutes.
2 min
5
Sprinkle the curry powder and stir well to coat the chicken.
1 min
6
Pour in the coconut milk and water. Add the carrots and leeks cut into pieces.
2 min
7
Simmer covered for 20 minutes until the chicken is cooked through and vegetables are tender.
20 min
8
Stir in the cashews and cook for 3 minutes. Season with salt and pepper.
3 min
9
Serve the curry over a bed of rice.
1 min