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Chicken Curry with Cashew Nuts



  • Chicken meat 300 grams
  • Potatoes 150 grams
  • Red chili 2
  • Curry paste 2 tablespoons
  • Curry powder 1 tablespoon
  • Roasted cashew nuts ¼ cup
  • Coriander leaves
  • UFC Velvet Coconut Milk – Unsweetened 2 cups
  • Brown sugar 2 teaspoons
  • Salt ½ teaspoon
  • Cooking oil 2 tablespoons


  1. Stir-fry cooking oil and curry paste for a minute or until fragrant. Pour 1 cup of UFC Velvet Coconut Milk – Unsweetened. Stir until curry paste dissolve.
  2. Add chicken meat, cook until almost well done. Add potatoes and cook thorough. Pour remain UFC Velvet Coconut Milk – Unsweetened, bring to the boil. Add curry powder, stir well.
  3. Season with sugar and salt. Add cashew nuts, stir until boil.
  4. Add red chili and coriander, stir well. Serve with steamed rice.
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