Tuesday, March 31, 2009

Chicken in a Cashew Nut Sauce

Serves 4-5

2 onions
1 tablesp tomato purée
40g cashew nuts
2 teasp garam masala
2 cloves garlic
1/2 teasp chilli powder
1 tablesp lemon juice
1 teasp turmeric
2 teasp salt
1/2 teasp cumin powder
2 tablesp yoghurt
vegetable oil
1 tablesp fresh coriander, plus extra to garnish
1 generous tablesp sultanas (golden raisins)
750g chicken breast fillets, skinned and cubed
about 300ml water
6-8 mushrooms

Cut the onions and garlic into thick slices, then place in a food processor or blender. Process for 1 minute.
Add the tomato purée, cashew nuts, garam masala, chilli powder, lemon juice, turmeric, salt, cumin powder and yoghurt and process for a further 1 min until homogenous.
In a large pan, heat about 3 tablespoons 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 coriander, sultanas and cubed chicken to the pan and continue to stir-fry for a further minute.
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.
After this time, remove the lid and cook a little bit more until the sauce thickens and the chicken is tender. For another 10-15 minutes if necessary.
Transfer to a serving dish and garnish with fresh chopped coriander. Serve with plain boiled basmati rice.


Anonymous said...

Que de bonnes recettes!
Comment fais-tu? Ton homme est très gâté je crois. Chez nous c'est très souvent du traditionel (par manque de temps). Pour Pâques j'essaierai de puiser dans tes recettes!!
Bisous Ger

grumpy said...

Hahaha, oui il est gâté, mais comme il aime bien faire la cuisine aussi, des fois c'est moi qui suis gâtée :-))
Ah oui c'est bientôt Pâques!!
Bises à Geispitz