My housemate bought me the best birthday present – an enameled cast iron casserole dish, which I've been itching to try! I had the idea last night to make a curry with one of my favourite ingredients – avocado. I hoped the avocado would work as a creamy base for the chicken curry and it seemed to work well.
Additionally, I love cashew nuts, so I added a few, which provided a good contrast to the texture of the avocados. I think next time I’ll add some more curry powder – I'm always wary of adding too much!
Cooking with avocado might seem unusual to some, but it actually adds a rich, creamy texture to dishes. The idea of combining it with chicken and cashews for a curry was both exciting and a bit of an experiment. The result was a delicious, hearty meal that I can't wait to make again. The avocado not only blended seamlessly with the other ingredients but also enhanced the overall flavour of the curry.
The curry turned out really well, but it could have been a bit spicier. I don’t think dinners like this need anything to go with them, but I’m sure it would pair well with some cauliflower rice.
This recipe should serve at least four, which means lots of leftovers!
The versatility of avocados never ceases to amaze me. They can be used in so many ways, from guacamole to smoothies, and now as a creamy base for curry. This dish not only tasted great but also felt like a nourishing, wholesome meal. I’m looking forward to experimenting with other recipes using my new casserole dish.
If you have any tips or variations on making a curry with avocado, I’d love to hear them! Sharing cooking experiences can lead to discovering new and exciting ways to enjoy our favourite foods.
Avocado, Chicken & Cashew Curry Recipe
Equipment
- Enameled cast iron casserole dish
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
- First, brown the chicken in the coconut oil in the casserole dish; then put it to one side.
- Next, sauté the onions until soft on medium heat, and then add in the garlic, zucchini, mushrooms, coconut milk, and tomato paste.
- Mash up the avocados and stir them in. Then, add the chicken, spices, seasoning, and cashew nuts, and leave it to simmer on medium heat for 20 minutes.
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