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Charred Pepper Chicken Korma with Toasted Cashews

Name: Charred Pepper Chicken Korma with Toasted Cashews
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 280g Basmati rice rinsed; 2 Red pepper halved, deseeded and cut into wide strips; 1 tbsp Cooking oil; 600g Chicken breast cut into bite-size pieces; 1 Onion finely chopped; 2 cloves Garlic finely grated; 15g Fresh ginger finely grated; 1 tsp Ground cardamom; 1 tsp Ground cumin; 1 tsp Ground turmeric; 80g Cashews finely ground; 400g Tinned chopped tomatoes; 250ml Water; 1 tbsp Lemon juice; 15g Coriander roughly chopped; 2 pinches Salt

A mildly spiced, creamy chicken curry with roasted red peppers, ground cashews and a gentle cardamom aroma.

Asian-inspiredChickenDairy-freeHigh fibreHigh proteinUnder 45 minutes

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Servings

2

Adjust the recipe

Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 655 kcal
Protein: 45g
Carbs: 66g
Fat: 21g

Start cooking

Prep: 20 min
Cook: 30 min
Total: 50 min

Difficulty

medium

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For 2

Ingredients

To serve

140g, rinsed

Curry

1, halved, deseeded and cut into wide strips
0.5 tbsp
300g, cut into bite-size pieces
0.5, finely chopped
1 clove, finely grated
7.5g, finely grated
0.5 tsp
0.5 tsp
0.5 tsp
40g, finely ground
200g
125ml
1 pinch

To finish

0.5 tbsp
7.5g, roughly chopped (optional)

Get everything ready

Preparation

1
Heat the oven and prepare the ingredients
Heat the oven to 220°C/200°C fan/gas 7. Prepare the peppers, chicken, onion, garlic and ginger as specified. Rinse the rice and finely grind the cashews.
2
Set up the sauce ingredients
Measure the spices, water and lemon juice. Open the tomatoes and chop the coriander if using.

Step by step

Cooking

1
Roast the peppers
Put the pepper strips on a baking tray and roast until softened with darkened edges.
Timer available in cooking mode · 15 min
2
Cook the rice
Meanwhile, put the rinsed rice in a saucepan of cold water. Bring to the boil, simmer until tender, then drain.
Timer available in cooking mode · 12 min
3
Brown the chicken
Heat the oil in a large deep frying pan over a medium-high heat. Cook the chicken in a single layer until lightly golden, then transfer to a plate.

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Timer available in cooking mode · 5 min

4

Make the korma sauce

Lower the heat to medium. Cook the onion until soft, then stir in the garlic, ginger and spices for 30 seconds. Add the tomatoes, water, ground cashews, roasted peppers and salt. Simmer until thickened.

Timer available in cooking mode · 8 min

5

Finish the curry

Return the chicken and any resting juices to the pan. Simmer until the chicken is cooked through with no pink centre. Stir in lemon juice, then serve with rice and coriander if using.

Timer available in cooking mode · 7 min

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Charred Pepper Chicken Korma with Toasted Cashews

Ingredients

To serve

Curry

To finish

Preparation

Heat the oven and prepare the ingredients

Set up the sauce ingredients

Cooking

Roast the peppers

Cook the rice

Brown the chicken

Cooked this meal?

Best recipe matches

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Smoky Paprika Chicken with Tomato Chickpeas and Spinach Rice

Make the korma sauce

Finish the curry