How to make cashew chicken curry and buttered naan

Cashew chicken curry and buttered naan

Serves 2

3 garlic cloves 
1 bag of cashew nuts 
1 tbsp garam masala 
120g natural yoghurt
15g fresh root ginger 
1 large British chicken breast fillet
1 tbsp tomato paste 
1 red onion
2 plain naans​
½ cucumber 
1 chicken stock cube 
½ tsp cayenne pepper
5 whole cloves
olive oil
salt and pepper
butter
vegetable oil

Preheat the oven to 240C. Cut the chicken breast into bite-sized pieces.

Add the chicken to a bowl with the natural yoghurt, cayenne pepper, garam masala, 1 tbsp vegetable oil and a generous pinch of salt and stir. Transfer the marinated chicken to a baking tray and put it in the oven for 6-8 min or until the chicken is slightly charred (you’ll be cooking this in the curry later!) Once done, set aside – this is your chicken tikka.

Turn the oven down to 200C. Meanwhile, add the cashew nuts to a bowl, cover with boiled water and set aside for 5-6 min or until softened.

Peel and chop the ginger roughly. Peel and finely chop the red onion. Peel the garlic.

Dice the cucumber finely. Add the sliced cucumber to a bowl with 1 tbsp olive oil and season generously with salt and black pepper – this is your peppery cucumber salad. Drain the soaked cashews. Add the cashews, chopped ginger, garlic and chopped onion to a food processor and blitz to form a cashew paste.

Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot, add the whole cloves and cook for 1-2 min. Add the cashew paste and tomato paste and cook for 8-10 min or until fragrant and the onions have softened. Add a little more vegetable oil if the pan has dried up.

Once fragrant, add the cooked chicken tikka to the pan (with any juices!) along with the chicken stock and 150ml boiled water. Cook for 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency. Place the naans on a baking tray and put them in the oven for 2-3 min or until hot.

Once hot, remove the naans from the oven and add a knob of butter to each. Serve the cashew chicken curry with the buttered naans and peppery cucumber salad on the side.

Recipe from gousto.co.uk