Ingredients
-
1 1/4
-
1/4
-
2
-
8
-
1
-
2
-
3
-
2
-
-
1
-
-
-
-
-
Directions
Chicken Curry in Cashew Sauce,Based on a recipe from “Feast of India” by Rani, but adapted to make it kosher.,This should get 10 stars, this is a fabulous curry, loved it!!!!! Wonderful blend of flavours, not only exc ellent at the time but out of this world the next day!!!!! I was sorry not to have coriander … an afternoon storm flattened my garden, including my herbs .. but wow, was this a fabulous dinner or what!!!! AbbaGav, a real keeper!!! Thank you, made for PAC Fall 2012
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Chicken Into Pieces. I Generally Go For Very Slender, Flat Pieces Perhaps an Inch or So in Diameter. |
|
2
Done
|
Heat the Oil in a Large Saucepan. Add the Onions, Garlic, Ginger and Chilies/Pepper and Fry Over Medium Heat Until the Onions Are Browned. |
|
3
Done
|
Add the Curry Powder, Garam-Masala, Salt, Turmeric, Paprika, and Cashew Paste and Stir Thoroughly. Cook For 5 Minutes, Until the Oil Separates from the Masala. |
|
4
Done
|
Add the Stock, Mix, and Cook For 3 Minutes. Mix in the Non-Dairy Cream (riches or Equivalent), Margarine, Tomatoes and Chicken and Stir Thoroughly. |
|
5
Done
|
Cover and Simmer For 40 Minutes, Until the Chicken Is Tender, Stirring Occasionally and Checking to Be Sure the Sauce Does not Stick to the Bottom of the Pan. |
|
6
Done
|
Garnish With Cilantro Leaves. |
