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Coconut milk and cashew chicken curry

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Energy: 458 kcal / serving

Instructions

  • 1.   Crush the cashews (I use the bottom of a glass on a soup plate), you should obtain powder and small pieces.
  • 2.   Cut the chicken fillets into pieces of about 1 to 2 cm cubes or thin strips. Coat them in cornstarch.
  • 3.   Heat the curry in the hot oil until its aromas are released.
  • 4.   Add the chicken and let it brown for 5 minutes.
  • 5.   Then pour in the soy sauce and the cream. Mix and let it cook for 10 minutes. Add the cashews 5 minutes before the end of cooking. Season with salt and pepper.

Ingredients for servings

  • 3 chicken breast
  • 20 cl of coconut milk
  • 1 teaspoon of curry powder
  • 1 tablespoon of soy sauce
  • 1 handful of cashew nut
  • 1 tablespoon of Cornstarch
  • 3 tablespoon of oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    458 kcal
    23 %
  • Fat
    29,11 g
    42 %
  • of which saturated
    13,78 g
    69 %
  • Carbohydrates
    4,46 g
    2 %
  • of which sugar
    1,52 g
    2 %
  • Protein
    42,81 g
    86 %
  • Fibers
    0,87 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference