I MISS MY KITCHEN.
I feel I ought to explain the rather abrupt absence. My building is having a bit of a refurbishment. All the flats are super old so some TLC was needed. I was aware of this, but thought I was just having my electrics changes, turns out my shoddy kitchen needed to be re-done. I came home to find my house boxed up and covered in dust sheets.
It was like the scene in ET when they quarantine the house…….As you can imagine, I was not impressed!!
On the bright side, I’ll get a shiny new kitchen! In the meantime, it’s meant dust everywhere. Builders half eaten bananas left on my mantle and footprints.. EVERYWHERE. Not to mention they have blocked a wall up so I can no longer peep into the living room from the kitchen.
So will all of the above, my kitchen has been completely out of action.
I was supposed to go to Pilates tonight but I really had to urge to cook and taste something home made. I cleaned the units, un covered the fridge from its dusty covers and worked my magic in the kitchen. It actually felt liberating!!
I have been wanting to try this recipe for a while and it was SO delicious. I am feeling pretty smug about it. I hope you like it too!
CASHEW BUTTER CHICKEN
- 4 x chicken breasts
- 3 cloves garlic
- 1 x white onion
- coconut oil
- 1 heaped tsp fresh ginger
- 1 tbsp cumin
- 2 tbsp curry powder ( I buy mine from a local indian store)
- drop of water
- 2 x heaped tbsp cashew butter
- 1 x can coconut milk
- 1 x cauliflower
- 1 x pointed pepper
- 1/3 butternut squash
- handful coriander
- 500ml chicken stock
- 2 tbsp cumin
Preheat your oven to 200 degrees.
Break down the cauliflower and blitz into cauli rice. Place into an oven tray and keep to one side.
Chop the pepper and the butternut into small pieces and mix into the rice. Add the chicken stock and chopped coriander and continue to mix in. Season with salt and place in the oven. This will roast for about 1 hour. It’s really worth the wait as it adds much more depth in flavour.
Finely chop the garlic and the onion, add this to a saucepan with coconut oil and allow to simmer for 10 minutes on low heat until the onions soften. Whilst the onions are cooking, prepare the paste.
In a small bowl, add the cumin, curry powder, a drop of water, ginger and mix. Fold in the cashew butter. Dice the chicken and add this with the paste to the pan. Mix in well covering the chicken in the paste and soft onions.
Cook for 3-5 minutes turning the meat consistently so the the paste doesn’t burn. Then add the coconut milk and mix well. In a separate pan, toast the cashews until golden and finally add these to the pan.
Check on the rice every 2o minutes to stirring the stock into the rice. After 1 hour, take the rice from the oven and serve with the chicken. I garnished mine with freshly chopped coriander.