Chicken massala

curry with the rugby, what could be better? The nations favourite curry, chicken masala!

600g chicken (i use thigh)

50g cashews (soaked in water for 3-4 hours then blended check your syns here)

5 green cardamom

2 tsp cumin, garam masala, grated ginger and garlic, mild chilli powder (or hotter to taste), 1/2 tsp cinnamon

2 large onions (finely sliced)

2 tins tomatoes

2 tbsp tomato puree

salt, pepper

  1. Soften the onions until they start to caramelise then add all your spices, garlic and ginger.
  2. Stir-fry for 5 minutes then add the tins of tomatoes letting it start to reduce.
  3. Add the chicken in and stir and coat. Cover with a lid and simmer for 10 minutes.
  4. Add the tomato puree and cashew nuts and simmer for 5 minutes before serving with rice or cauliflower rice with fresh coriander.
  5. Love Emily x
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