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Cashew Nut Curry

Orla Walsh, RD
Orla Walsh, RD
Orla Walsh is a Registered Dietitian, owner of Orla Walsh Nutrition, former performance nutritionist to the Irish Olympic team and regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.
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This is so easy and quick to make. Make it with chicken, paneer (vegetarian version) or tofu (vegan option). If using paneer, use 1 block. Same goes for tofu.

I like the texture of chopped mushrooms in it, but if you’re not mad on mushrooms, or have kids that pick them out, whiz them up in the blender too.

Ingredients

  • 2 medium onions
  • 2 tbsp tomato puree
  • 50g cashews
  • 1 heaped tsp garam masala
  • 1 tsp coriander
  • 2 cloves of garlic
  • 1 tsp chilli powder (use paprika if your kids don’t like spice)
  • Juice of half a lemon
  • 1/4 tsp turmeric
  • 1 tbsp yoghurt
  • 500g chicken breast or thighs (deboned and skin removed, can buy them like this)
  • 1 packet of mushrooms (about 200g)
  • 300ml water

How to make it

  • Blend the onions, tomato puree, garlic, and spices together with the lemon juice and yoghurt. Include the mushrooms if you want a smoother sauce.
  • Cook this mixture on a pan for 2 minutes before adding in the chicken. Cook for a few minutes and make sure the chicken is nicely coated.
  • Pour the water on top and bring up the heat until you’ve a nice simmer going.
  • Cover and cook for 10 minutes (breast) or 20 minutes (thigh). Make sure your chicken is cooked through.
  • While cooking your chicken you can be making your rice.
  • I always serve veg on the side of dinner as I want my kids to be familiar and ok with veg within sauces and served on their own. I sometimes add cauliflower in with the rice to bump up the plants and fibre within the meal.

Nutritional Information

1/4 of mixture

  • 287 calories
  • 33g protein
  • 2.5g fibre

Serve with brown rice (75g dry weight) and a portion of broccoli – nutritional information (total)

  • 579 calories
  • 41g protein
  • 4.5g fibre

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