Chicken with Cashew Nuts     


DescriptionChicken
Curry TypeChicken
StrengthMedium
DifficultyEasy
SourceMr & Mrs Dangol
VegetarianNo
VeganNo
Time to prepareunknown
Time to cookhalf an hour aproximatly
No. of servings2 to 4
Ingredients
2 medium onions , 2tbsp tomato puree , 50g cashew nuts , 1 1/2tsp garam masala , 1tsp crushed garlic , 1 1/2tsp chilli powder , 1tbsp lemon juice , 1/4tsp ground turmeric , 1tsp salt , 1tbsp plain yogurt , 2tbsp corn oil , 2tbsp chopped fresh coriander , 1tbsp sultanas , 450g chicken,skinned,boned and cubed , 175g button mushrooms , 300ml water.
InstructionsSTEP 1 process the onions for about 1 minute(in blender or food processor). then add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the onions and process for a further 1-1,1/2 minutes.

STEP 2 heat the oil in a saucepan.lower the heat to medium and pour in the mixture from the food processor or blender.fry for about 2 minutes,lowering the heat if necessary and stirring frequently.

STEP 3 add 1tbsp of the fresh coriander, the sultanas and the cubed chicken to the saucepan.continue to stir-fry for 1 minute, ensuring that the chicken is well coated with the spice mixture.

STEP 4 add the mushrooms ,pour in the water and bring to a simmer. cover the saucepan and cook over a low heat for about 10 minutes.

STEP 5 check that the chicken is cooked through and tender and the sauce is thick. cook for a little longer if necessary. serve garnished with the remaining coriander.

SERVED BEST WITH PLAIN RICE OR PILAU RICE
Notes-
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