Cashew & Tomato Curry, Four Ways
¼ tsp of chilli flakes, to garnish
Boil the eggs for 12 minutes. Cool under the cold tap, then shell and quarter them. Gently add the egg quarters to the curry sauce and cook for 1 minute, then serve immediately, garnished with chilli flakes.
600g of skinless chicken breast fillets, cut into 2.5cm pieces
Shredded ginger, to garnish
Once the curry sauce is ready, add the chicken to the saucepan, cover the pan with a lid and cook for 15 minutes or until the chicken is tender and cooked through. Serve immediately, garnished with shredded ginger.
600g of cod fillets, cut into 2.5cm cubes
Sliced green chilli, to garnish
Once the curry sauce is ready, add the fish chunks to the saucepan, cover the pan with a lid and cook for 5 minutes or until the fish is cooked through. Serve immediately, garnished with sliced green chilli.
4 medium potatoes, peeled
A handful of cashew nuts, roughly chopped, to garnish
Boil the potatoes in salted water until tender. Drain the potatoes and set aside until cool enough to handle, then cut them into 2.5cm cubes. Once the curry is ready, add the potatoes, then cover the saucepan with a lid and cook for 2 minutes to finish. Serve immediately, garnished with chopped cashew nuts.
Chetna’s Healthy Indian by Chetna Makan is published by Mitchell Beazley, £20. Photography by Nassima Rothacker.
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