Chicken Cashew Curry Using Nomu Indian Rub

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 for Chicken Cashew Curry 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. And the nice thing about using a rub is that all the spices are ready ground and easy to use. 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 leftover sauce for another dish, on another night.

Chicken Cashew Curry
Chicken Cashew Curry
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Chicken Cashew Curry

Recipe For: Main Course
All Rights Reserved: Adapted from Le Creuset

Ingredients

  • 4 chicken pieces
  • 45 mls ghee
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 5 mls crushed ginger
  • 10 mls NoMU Indian rub
  • 100 g raw cashews
  • 500 mls chicken stock
  • 2 tomatoes peeled, deseeded and finely chopped

Instructions

  • preheat the oven to 180° Celsius
  • using an oven proof casserole dish, heat 2 tablespoons ghee on your stove top on a medium heat
  • sauté the onion until soft
  • remove half, and set aside
  • add the garlic, ginger and rub and fry until you can smell the spices
  • add the cashews and fry for one minute
  • place these ingredients into a blender with 250mls stock
  • blend until smooth
  • heat the rest of the ghee and fry the chicken pieces until well browned on all sides
  • add the remaining onions, the cashew paste, the tomatoes and the rest of the stock
  • put the lid on and place in the oven for 40 minutes to ensure that the chicken is cooked through
  • remove the lid for the last 15 minutes of the cooking time to thicken the sauce
  • I had to cook the sauce for a further 5 minutes on the stove top to ensure it was thickened enough

Notes

adapted from le creuset

Click on the links for conversions and notes.

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15 thoughts on “Chicken Cashew Curry Using Nomu Indian Rub

  1. Vegetarian curry and brown rice was on my menu this week…couldn’t resist it! Nothing like a spiced up chicken leg…delicious!

  2. I love curry and am so glad I managed to eat a few in London otherwise I´d be having mad cravings right now. Actually, I do feel a craving creeping up on me!

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