1. Slice the thighs in half (if you are using breasts then slice into thirds. 2. Season the chicken strips with salt and pepper. 3. Heat oil in a large skillet over medium heat; add in the chicken strips and cook until browned; transfer the chicken to a plate. 4. Add in onion and cook for about 6-8 minutes. 5. Add in garlic, curry powder and cayenne; cook stirring for 1 minute. 6. Add in coconut milk, stewed tomatoes with juice and currants; bring to a simmer over medium heat. 7. Add in peas, chicken and any juices from the plate; simmer over medium-low heat for about 20 minutes or until the chicken is cooked through. 8. Season with salt and pepper to taste. 9. Sprinkle with chopped cashews. 10. Serve with basmati or jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
