Ingredients
-
2
-
2
-
1/3
-
1 1/2
-
1
-
1
-
2
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Chicken in a Cashew Nut Sauce,From Healthy Indian Cooking.,My DH and I give this dish 5 stars — we loved it! I cut the recipe in half as we’re light eaters, omitted the sultanas and used chicken thighs instead of breasts. Otherwise, I followed instructions to the “t” and it was great. Very flavorful, yet delicate. Not spicy at all. Served it over rice with tomatoes and plain yogurt as garnish. *Note: this is the exact same recipe as the one found in CURRY by Mridula Baljekar.,My DH and I give this dish 5 stars — we loved it! I cut the recipe in half as we’re light eaters, omitted the sultanas and used chicken thighs instead of breasts. Otherwise, I followed instructions to the “t” and it was great. Very flavorful, yet delicate. Not spicy at all. Served it over rice with tomatoes and plain yogurt as garnish. *Note: this is the exact same recipe as the one found in CURRY by Mridula Baljekar.
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Steps
|
1
Done
|
Cut the Onions Into Quarters, Place in a Food Processor or Blender and Process For About 1 Minute. |
|
2
Done
|
Add the Tomato Puree, Cashew Nuts, Garam Masala, Garlic, Chili Powder, Lemon Juice, Turmeric, Salt and Yogurt to the Processed Onions. |
|
3
Done
|
Process All the Spice Ingredients in the Food Processor For a Further 1-1 1/5 Minutes. |
|
4
Done
|
in a Heavy-Based Saucepan, Heat the Oil, Lower the Heat to Medium and Pour in the Spice Mixture from the Food Processor. Fry For 2 Minutes Lowering the Heat If Necessary. |
|
5
Done
|
When the Spice Mixture Is Lightly Cooked, Add Half the Chopped Fresh Coriander, the Sultanas and the Chicken Cubes and Continue to Stir Fry For a Further 1 Minute. |
|
6
Done
|
Add the Mushrooms, Pour in the Water and Bring to a Simmer. Cover the Saucepan and Cook Over a Low Heat For About 10 Minutes. |
|
7
Done
|
After This Time, Check That the Chicken Is Cooked Through and the Sauce Is Thick. Cook For a Little Longer If Necessary and Serve Garnished With the Remaining Fresh Coriander. |
