Chicken In A Cashew Nut Sauce Recipe
Ingredients
| Onions | 2 | |
| 30 ml / 2 tbsp tomato puree | ||
| 50 g / 2 oz / 1/3 cup cashew nuts | ||
| 7.5 ml / 1 1/2 tsp garam masala | ||
| Garlic | 1 Clove (5gm), crushed | |
| 5 ml / 1 tsp chilli powder | ||
| 15 ml / 1 tbsp lemon juice | ||
| 1.5 ml / 1/4 tsp turmeric | ||
| 5 ml / 1 tsp salt | ||
| 15 ml / 1 tbsp low fat natural yogurt | ||
| 30 ml / 2 tbsp corn oil | ||
| Coriander | 15 Milliliter, chopped | |
| 15 ml / 1 tbsp sultanas | ||
| 450 g / 1 lb chicken without skin and bone, cubed | ||
| 175 g / 6 oz / 2 1/2 cups button mushrooms | ||
| 300 ml / 1/2 pint / 1 1/4 cups water | ||
| Sprig of coriander, to garnish | ||
Directions
1. Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.
2. Add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all the ingredients in the food processor for a further 1-1 1/2 minutes.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor.
5. Fry the mixture for about 2 minutes, lowering the heat if necessary.
6. Add the fresh coriander, sultanas and chicken, and continue to stir-fry for a further 1 minute.
7. Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes. Check that the chicken is thoroughly cooked and the sauce is thick. Cook longer if necessary. Serve the chicken garnished with a sprig of coriander.
2. Add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all the ingredients in the food processor for a further 1-1 1/2 minutes.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor.
5. Fry the mixture for about 2 minutes, lowering the heat if necessary.
6. Add the fresh coriander, sultanas and chicken, and continue to stir-fry for a further 1 minute.
7. Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes. Check that the chicken is thoroughly cooked and the sauce is thick. Cook longer if necessary. Serve the chicken garnished with a sprig of coriander.
Chef
