Cashew Nut Butter Chicken
|Ghee/Butter||2 Ounce (60 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 , minced|
|Curry paste||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Boneless chicken thigh/Chicken breast||1 1⁄2 Pound, cut into 3/4 inch cubes (750 Gram)|
|Cashews||2 Ounce, roasted and ground (60 Gram)|
|Double cream||10 Fluid Ounce (1 1/4 Cups, 315 Milliliter)|
|Coconut milk||2 Tablespoon|
1. Melt ghee or butter in a saucepan over a medium heat, add garlic and onions and cook, stirring, for 3 minutes or until onions are golden.
2. Stir in curry paste, coriander and nutmeg and cook for 2 minutes or until fragrant. Add chicken and cook, stirring, for 5 minutes or until chicken is brown.
3. Add cashews, cream and coconut milk, bring to simmering and simmer, stirring occasionally, for 40 minutes or until chicken is tender.
To roast cashews, spread nuts over a baking tray and bake at 180°C / 350°F for 5-10 minutes or until lightly and evenly browned. Toss back and forth occasionally with a spoon to ensure even browning. Alternatively, place nuts under a medium grill and cook, tossing back and forth until roasted.