Avocado, Chicken & Cashew Curry Recipe
 
Prep time
Cook time
Total time
 
Oh yes - you CAN cook with avocado...
Recipe type: Dinner
Ingredients
  • 2 Organic Chicken Breasts, diced
  • 2 Ripe Avocados, mashed
  • 1 Zucchini, diced
  • 2 Mushrooms, diced
  • 1.5 tins of Coconut Milk (I use Ayam)
  • 1 tablespoon Coconut Oil (I'm using Melrose at the moment)
  • 1 pot Tomato Paste
  • 2 Onions (I used one white, one brown), diced
  • 1 Handful of raw Cashew Nuts, roughly chopped
  • 2 Cloves Garlic, crushed
  • 1.5 Teaspoons Grated Ginger
  • 1 Tablespoon Curry Powder
  • Salt (I’m using Pink Himalayan Sea Salt)
  • Half Teaspoon of each Cumin, Cinnamon, Cayenne Pepper, Paprika
Instructions
  1. I browned the chicken in the coconut oil in the casserole dish; then put it to one side.
  2. I sautéed the onions until soft on a medium heat, and then added in the garlic, zucchini, mushrooms, coconut milk and tomato paste.
  3. I mashed up the avocados and stirred them in. I then added the chicken, spices, seasoning and cashew nuts and left it to simmer on a medium heat for 20 minutes.
Recipe by The Paleo Network at https://paleo.com.au/avocado-chicken-cashew-curry/