Curry Chicken with Coconut Milk

Ingredients

• 1 large onion, thinly sliced
• 1 can sliced mushrooms
• 500 g (about 1 lb) chicken breasts, cut into cubes
• Roasted or fried cashews
• Chicken seasoning (spice mix)
• Ground ginger — 1/2 teaspoon
• A pinch of dried ground coriander
• 1 tablespoon curry powder (hot or mild, to taste)
• 1 tablespoon turmeric powder
• Salt (to taste)
• Hot curry paste — optional
• 1 can coconut milk
• For more of Layal's delicious chicken recipes see Chicken pies with vegetables

Method

1. Wash, cut and season the chicken with chicken spices, ginger, curry powder, curry paste and coriander
2. In a pan over heat, add the vegetable oil and sauté the onion until soft, then add the mushrooms and stir, then add the chicken and cook over low heat until the chicken is cooked through without browning
3. Then add the cashews and stir, then pour in the coconut milk and turmeric, stir, and let them simmer a little until the sauce thickens
4. Serve with white basmati rice