Cashew chicken and green bell pepper curry

CASHEW CHICKEN AND GREEN BELL PEPPER CURRY

Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes

Ingredients

• 4 Québec chicken breasts, cut into strips
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) cashews
• 1 onion, chopped
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) fresh ginger, chopped
• 15 ml (1 tbsp.) red curry paste
• 1 l (4 cups) chicken broth
• 1 green bell pepper, julienned
• 750 ml (3 cups) fresh spinach
• salt and pepper to taste
• 4 portions rice, steamed

Preparation

1. In a hot sauté pan, brown chicken strips coated with Mycryo butter or in the fat of your choice. Remove and set aside in a bowl.
2. In the same pan, sauté the cashews until fragrant.
3. Add the onion, garlic and ginger and cook for a further 2-3 minutes.
4. Add the curry paste and stock, reduce the heat and cook for a further 10 minutes.
5. Leave to cool slightly. Then transfer the contents of the saute pan to a bowl and, using a food processor or hand blender, purée.
6. Pour the mixture into the sauté pan, add the chicken, bell pepper and spinach leaves and cook for 5 to 6 minutes over medium heat. Check seasoning.
7. Serve with rice.