Fragrant cashew chicken
Here’s a recipe that we hope shows how easy it is to get flavour into your food without opening a jar or a packet, or a pre-packaged anything. Chicken is coated in a quick-blitz, fragrant, cashew-creamy paste, then stir-fried with a pile of veg. All the goodness, none of the faff…
You can totally make this work without meat too – just up the quantity of vegetables, or try a good quality tofu.
Makes 4 servings
You will need:
- 2 large chicken breasts, diced
- 3-4 cups vegetables of choice (we used broccoli, courgette and kale)
- 1 tbsp olive or coconut oil (We use Lucy Bee)
For the paste:
- Small handful cashew nuts (around 40g)
- Small handful fresh basil or coriander
- 2 garlic cloves, finely chopped
- 1.5 inch piece of ginger, grated
- 4 spring onions (or 2 shallots), finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- Juice 1/2 lemon
- 3 tbsp extra virgin olive oil
- 2 large pinches each of sea salt and black pepper
- 1 fresh chilli (optional)
Method:
- Place the diced chicken in a large bowl and put to one side.
- Put the paste ingredients into a food processor and blitz until everything’s blended together and forming a paste. Add a little water if it’s too thick.
- Add the paste to the chicken and mix well to coat. Put the bowl to one side while you wash and chop the vegetables, allowing the chicken to marinate a little.
- Heat the oil in a large frying pan or wok over a moderate-high heat and stir-fry the chicken for around 5 minutes, stirring frequently. Add the vegetables and cook for 8-10 minutes until the chicken is cooked through and the veg has softened but still retains some crunch.
- Add extra lemon juice, olive oil, or salt and pepper to taste, and serve with rice.
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