Cashew Coconut Chicken Curry Recipe
So, this week as a continuation of the Indian cuisine we started last week with that lovely fresh salad/relish, we're doing this rich and delicious curry! Now, we take pains to go ahead and toast and burr mix our own spices for the curry powder, but if you have a favourite curry powder you like to use, that will certainly work for this dish. The thickening in this comes partially from the cashews/coconut, partially from the yams, and partially from the coconut milk!
Lots of room to personalize this recipe, of course. The spice mix can be altered to whatever you prefer. You can spice it up with hotter peppers, even fresh. Also, you can keep this vegetarian if you replace the chicken with tofu or TVP, and replace the chicken stock with vegetable stock or mushroom stock. Next week we'll be doing a recipe for raita that makes a delicious tangy topping for this curry.
We just got a new light to film with, and we're still getting used to it. I hope the video doesn't look too orange to everyone! We're a super low budget operating, and we're not used to having actual, y'know, gear.
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