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Chicken In A Cashew Nut Sauce

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Ingredients
  Onions 2
  Tomato puree 30 Milliliter (2 Tablespoon)
  Cashew nuts 2 Ounce (50 Gram / 1/3 Cup)
  Garam masala 7 1⁄2 Milliliter (1 1/2 Teaspoon)
  Garlic 1 Clove (5 gm), crushed
  Chili powder 5 Milliliter
  Lemon juice 15 Milliliter (1 Teaspoon)
  Turmeric 1 1⁄2 Milliliter (1/4 Teaspoon)
  Salt 5 Milliliter (1 Teaspoon)
  Low fat natural yogurt 15 Milliliter (1 Tablespoon)
  Corn oil 30 Milliliter (2 Tablespoon)
  Chopped fresh coriander 15 Milliliter (1 Tablespoon)
  Sultanas 15 Milliliter (1 Tablespoon)
  Skinless boneless chicken 1 Pound, cubed (450 Gram)
  Button mushrooms 6 Ounce (175 Gram / 2 1/2 Cups)
  Water 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
  Coriander sprig 1 (For Garnish)
Directions

1. Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.
2. Add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all the ingredients in the food processor for a further 1-1 1/2 minutes.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor.
5. Fry the mixture for about 2 minutes, lowering the heat if necessary.
6. Add the fresh coriander, sultanas and chicken, and continue to stir-fry for a further 1 minute.
7. Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes. Check that the chicken is thoroughly cooked and the sauce is thick. Cook longer if necessary. Serve the chicken garnished with a sprig of coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
3

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