Chicken in Cashew Nut Sauce
This strongly flavoured chicken dish has a deliciously thick and nutty sauce, and is best served with plain boiled rice.
- 2 medium onions
- 2 Tbsp tomato paste
- 1/2 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 tumeric
- 1 tsp salt
- 1 Tbsp natural (plain) low fat yogurt
- 2 Tbsp oil
- 2 Tbsp chopped fresh coriander (cilantro)
- 1 Tbsp golden raisins
- 1 lb boneless chicken, skinned and cubed
- 2 1/2 cups button (white) mushrooms
- 1 1/4 cups water
Cut onions in quarters, place in a food processor for about 1 minute. Add tomato paste, cashew nuts, garam masala, chili powder, lemon juice, tumeric, salt and yogurt to the processed onions. Process the spiced onion mixture for a further 1-2 minutes.
In a heavy pan, heat the oil, lower the heat to medium and pour in the spice mixture. Fry for 2 minutes, lowering the heat more if necessary. When the mixture is lightly cooked, add half the chopped fresh coriander, the raisins and the chicken cubes to stir-fry for a further minute.
Add mushrooms, pour in the water and bring to a simmer. Cover pan and cook over low heat for about 10 minutes.
After this time, check the chicken is cooked through and sauce is thick. Cook longer if necessary. Pour into a serving bowl and garnish with coriander and serve.
Tip: Cut chicken into small, even size cubes fir quick and even cooking.