Recipe For Chicken Cashew Curry

It is not often that I will do a post about a specific product, unless I am reviewing it. However, Le Creuset gave me this NoMU rub when I purchased an item from them, as well as a recipe card to go with the rub.

Nomu Indian Rub for my Chicken Cashew Curry

Nomu Indian Rub

I would not ordinarily buy a rub, as I have a spice drawer full of all lovely things, but this is one spice rub I am going to use over and over again. It has a great balance of flavours. Sadly, this is the second recipe I have followed from the series that has not worked out 100%. It may be to do with the fact that I altered this one slightly to suit my ingredients, or it may have to do with the fact that I don’t have a regular oven. What I can tell you is the flavours are great, and Dave and I used the left over sauce for another dish, on another night.

Chicken Cashew Curry

Chicken Cashew Curry

Chicken Cashew Curry
  • 4 chicken pieces
  • 45mls ghee
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 5mls crushed ginger
  • 10mls NoMU Indian rub
  • 100g raw cashews
  • 500mls chicken stock
  • 2 tomatoes, peeled, deseeded and finely chopped
  1. preheat the oven to 180° Celsius
  2. using an oven proof casserole dish, heat 2 tablespoons ghee on your stove top on a medium heat
  3. sauté the onion until soft
  4. remove half, and set aside
  5. add the garlic, ginger and rub and fry until you can smell the spices
  6. add the cashews and fry for one minute
  7. place these ingredients into a blender with 250mls stock
  8. blend until smooth
  9. heat the rest of the ghee and fry the chicken pieces until well browned on all sides
  10. add the remaining onions, the cashew paste, the tomatoes and the rest of the stock
  11. put the lid on and place in the oven for 40 minutes to ensure that the chicken is cooked through
  12. remove the lid for the last 15 minutes of the cooking time to thicken the sauce
  13. I had to cook the sauce for a further 5 minutes on the stove top to ensure it was thickened enough
adapted from le creuset

Click on the links for conversions and notes.

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