Chicken with cashews and curry

Ingredients for 2 people

• 700 grams of chicken breast fillet
• 1 tablespoon curry powder
• 1 tablespoon ginger powder
• 50 grams of cashews, unsalted, whole
• 8 small spring onions, finely chopped
• 100 ml white dry wine
• 60 ml of olive oil
• salt
• freshly ground pepper

Implementation

1. Using a knife, cut the chicken fillets into bite-sized cubes.
2. Heat in a large non-stick pan over high heat and, once it is well burnt, add the chicken and oil.
3. Saute the poultry cubes, turning them on all sides, for 3-4 minutes or until they are evenly browned.
4. Then add the spring onions and stir for 1 minute. Add the ginger and curry and mix.
5. Quench with the wine, lower the heat and let the chicken cook for 8-10 minutes or until the liquids evaporate and the chicken is done to the center.
6. Cut a piece to see if it is ready, if it is pink inside, add a little water and continue cooking for a few minutes.
7. Season with salt and pepper and 1 minute before removing the food from the heat add the cashews. Remove and serve with plenty of freshly ground pepper.