Avocado, Chicken & Cashew Curry Recipe
Oh yes - you CAN cook with avocado! This creamy and delicious curry combines avocado, chicken, and cashew nuts, offering a unique and satisfying dish that's perfect for dinner. It's an excellent way to use avocado as a creamy base, complemented by the texture of cashews.
Servings: 4
Calories: 450kcal
Cost: 20
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.