cashew chicken curry

Made this curry last week.

It was good because it used cashews, one of my favorite nuts.

Cashew Chicken Curry adapted from "Hajimete no Spice Curry" makes 2 servings
1 tablespoon oil
1/2 onion, diced
1 nub of ginger, grated
2 small green bell peppers, cleaned and chopped
1 clove garlic, grated
150 grams canned diced tomatoes
50 grams cashews, unsalted
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 tablespoon ground coriander
200 mililiters hot water
1 piece of grilled chicken thigh, cut into bite sized pieces
1/4 cup skim milk

Puree tomatoes and cashews in a mixer to make a paste
In a frying pan, add the oil and on a medium high heat cook the onions and ginger.
Add the bell peppers and cook until the color changes.
Add the garlic.
Add the cashew paste and cook until the liquid evaporates.
Then add the turmeric, cayenne and coriander and cook for 30 seconds.
Then add the hot water and bring back to a boil.
Cook on medium low heat for 15 minutes.
Add the chicken to heat
And add the milk and heat through.
Serve over rice.

NOTES: this recipe was fairly easy. I used pre-cooked chicken but you could use raw, just add it after the hot water and simmer for 15 minutes. I was also supposed to use a half cup of cream, but didn't have any, so used milk instead. The recipe also called for hard boiled eggs, but I omitted that part.

I thought the cashews would make this curry a little sweeter but it didn't. It was quite spicy, which was a good thing. I'm making this one again.