This dish has become a regular on the dinner scene in our house. It originally came from health recipe by Lisa Richards from her anti-candida diet. OK, don’t stop reading yet! It’s full of anti-inflammatory turmeric and anti-fungal ginger & garlic. It’s such a good cleansing meal, if that’s what you’re in the market for… Health benefits aside it’s a delicious Asian inspired good old spicy chicken and cashew nut recipe… The addition of cashews is ours, and I’m pretty sure they’d go against the Lisa Richards rules, but frankly, I like it better this way! It’s quick too, around 25 minutes, so here goes:
Ingredients (for 2):
2 tbsp olive oil or coconut oil
2 cloves garlic
grated thumb of ginger
1tsp red chilli flakes or 1 fresh red chilli
2 chicken breasts
1 can coconut milk
2 tsps turmeric
3 cavalo nero leaves or other green veg
2 handfuls raw cashew nuts
1 cup quinoa Handful fresh coriander
1. Get a pan of water on the boil for the quinoa.
2. Warm 2tbsp olive oil (or coconut oil if you have it) in a wok or large frying pan.
3. Chop the onion & garlic and add to the frying pan.
4. Grate the ginger in with the onions.
5. Add the chilli to the onion mixture.
6. Cut the chicken in to slices around 2cm thick and add to the onions.
7. Keep stirring until the chicken is sealed all over, approx 5-6 mins.
8. Add the coconut milk and simmer for a further 20 minutes or until the chicken is thoroughly cooked.
9. Add the turmeric to the coconut milk.
10. In the mean time add 1 cup of quinoa to the boiling water, and simmer until the grain splits.
11. Chop and add the cavalo nero or green veg as the chicken is cooking.
12. Add the cashew nuts in the last 5 minutes of cooking.
13. Salt and Pepper to taste, and serve the coconut chicken on a bed of quinoa.
14. Garnish with Fresh Coriander.
Cavalo Nero is in season at the moment, but this would be lovely with any other green veg, in particular mange tout! Maybe serve on sticky Thai rice as an alternative to quinoa, and if you’re feeling like a starchy stomach stretcher! It’s always great to hear feedback, shout if you’ve got ideas to add and especially if you’ve adapted the recipe!