Chicken in Cashew Nut Sauce

Delicious made with locally raised chicken or try the vegetarian alternative — substitute vegetarian chicken and/or textured vegetable protein, chicken flavor.  Both versions are excellent. Serve over plain white or brown rice.

2 medium onions
2 tablespoons tomato paste
1⁄2 cup cashew nuts
1 1⁄2 teaspoons garam masala
1 teaspoon garlic pulp
1 teaspoon chili powder
2 tablespoons lemon juice
1⁄4 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon plain yogurt
2 tablespoons oil
1 tablespoon chopped fresh cilantro
1 tablespoon golden raisins
1lb boneless skinless chicken, cubed
2 1⁄2 cups button mushrooms
1 1⁄4 cups water

More fresh cilantro for garnish

Cut the onions into quarters, place in a food processor or blender and process for about 1 minute. Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions and process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.

Heat the oil in a saucepan on medium,  and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary. Add half the chopped fresh coriander, the raisins and the chicken cubes and continue to stir fry for a further 1 minute. 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.

After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve over plain rice garnished with the remaining fresh coriander.

Adapted from a recipe in Indian  by Shehazad Husain & Rafi Fernandez

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