Chicken curry with cashews and parsley

Chicken and curry is just the perfect combination. This stew reminds me of a school dish we got in school when I was a kid (yes, we get lunch served in school every day in Sweden). I remember I loved the dish and therefore, I guess, I have always been a curry lover. With that said, I know curry is a mixture of many different spices. But when I refer to curry in my recipe, I have just used the one called curry in the stores. I decided to do this Chicken curry dairy free and using coconut milk and coconut cream, which go perfect together with curry as well.

Ingredients (4 pers):

  • 4 chicken breasts (or one whole chicken)
  • 1 tbsp butter
  • 2 yellow onion
  • 1 red pepper
  • 3 tbsp curry
  • 1 tbsp smoked paprika
  • 13.5 oz coconut milk
  • 5 oz coconut cream
  • 2 tbsp Japanese soy
  • 5 oz roasted cashew nuts
  • 1 fresh chili
  • fresh parsley

Cut the chicken breast in small cubes sized bites. Fry the chicken in butter in a Dutch oven on medium heat until the chicken it’s pink anymore.

Peel and cut the onion. Cut the red pepper in small pieces and add onion and red pepper into the pot. Then add curry and smoked paprika and stir around until it is all mixed. Add the coconut milk, cream and soy into the pot and let it simmer for 10 minutes.

Garnish with roasted cashew nuts, chili and fresh parsley.

Serve with rice or bulgur.

Smaklig måltid!



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