maltatoday | SUNDAY • 28 FEBRUARY 2021
10
FOOD
Chicken curry
with cashew and
almond paste
Recipe by Frank Zammit as seen on episode 17
of Gourmet Challenge
INSTRUCTIONS
1. Boil a pot of water for rice, and cook as
per instructions.
2. Heat oil in a skillet, cut chicken into
cubes and start cooking slowly.
3. Peel the ginger, chop it up roughly and
put it into the blender together with
garlic, almonds and cashew nuts. Add
some olive oil to help with the consist-
ency of the paste.
4. Add spices to the paste according to
your preference.
5. Add the paste to the chicken and mix
well in skillet.
6. Cook chicken until tender. When al-
most done, add the Greek yoghurt and
let reduce slightly.
7. Plate and serve with a side of rice and
warm Naan bread.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 4 boneless, skinless,
chicken breasts
• 1 cup Greek yoghurt
• 3 cloves garlic
• 2 tbsp finely chopped
fresh ginger
• 75g unsalted cashew nuts
• 75g raw almonds
• Spices such as paprika,
cumin, etc
• Salt and pepper, to taste
• Rice
• Olive oil
• Naan bread
INGREDIENTS
PHOTO BY JAMES BIANCHI
