Chicken Cashew Curry
Hold tight for this chicken cashew curry, it tastes unreal.
Preheat the oven to 180 degrees. Heat the oil in a non-stick frying pan over a medium heat and fry the leek for 5 minutes until softened and turning golden at the edges. Arrange the leeks in the bottom of an 18-20cm tart tin lined with greaseproof paper.
Beat the eggs, egg whites, cream and mustard together in a bowl, along with most of the chives and a good pinch of salt and pepper, then pour over the top of the leeks. Sprinkle the cheese over the surface then bake for 20-25 minutes until the eggs are just set. Remove from the oven, leave to cool slightly, sprinkle over the remaining chives and serve with a simple green salad.
If you don't have a tart tin, you can use a small, ovenproof, non-stick frying pan.
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