Recipe

Chicken In A Cashew Nut Sauce Recipe

	Jencathen / All my dishes 1 year, 5 months ago This recipe is from Northern India. It's from the "Best Ever Curry" cookbook. Prep:15m Cook:15m Servings:4	Jencathen
	chicken north indian yogurt garam masala turmeric

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Ingredients

2 onions, quartered

1/3 cup cashew nuts

1 1/2 tsp garam masala

1 tsp crushed garlic

1 tsp chili powder

1 TBSP lemon juice

1/4 tsp ground turmeric

1 tsp salt

1 TBSP plain yogurt

2 TBSP vegetable oil

1 TBSP chopped fresh cilantro, plus extra for garnish

1 TBSP golden raisins (I leave out because we don't like raisins)

1 lb. chicken breast boneless, skinless; cubed

6 oz button mushrooms, keep them whole

1 1/4 cup water

Directions

Place onion quarters in a food processor or blender. Process for 1 minute.

Add the tomato paste, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the onions and process for another 1 1/2 minutes.

In a large pan, heat the oil, lower the heat to medium and pour in the onion and spice mixture, fry gently, stirring frequently for about 2 minutes lowering the heat if necessary.

Add the fresh cilantro, raisins (if used) and cubed chicken to the pan and continue to stir fry for another minute.

Add the mushrooms, pour in the measured water and bring to a simmer.

Cover the pan and cook over low heat for about 10 minutes. After this, check that the chicken is cooked all the way through and the sauce is thick. Continue to cook longer if necessary.

Serve with rice and a fruit chutney.

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