Chicken in Cashew nut sauce.
Chef's notes
Last time I made this I subbed the tomato puréed with some blistered cherry tomatoes. Don't think I'll be using the purée going forward.
I prefer thighs so that's what I use for this but use whatever you want.
Adjust spices based on the size of your onions. If all you have is two massive onions maybe use one and a half onion or just up the amount of spices a little.
Details
- ⏲️ Prep time: ~10 min
- 🍳 Cook time: ~40 ish min
- 🍽️ Servings: 4
Ingredients
- 2 Onions
- 2 tbsp tomato purée
- 1/3 cup cashews
- 1.5 tsp Garam Masala
- 2 ish cloves of crushed garlic
- 1 tsp chili powder
- 1 tbsp lemon juice
- 1/4 tsb ground turmeric
- 1 tsb salt
- 1 tbsp plain yogurt
- 2 tbsp of your cooking oil or fat
- 1 tbsp Coriander (Cilantro) plus extra for garnish
- 1 tbsp sultanas (golden raisins)
- 1 lb of chicken cubed
- 6 oz of white button mushrooms
Directions
- Quarter the onions and put them in a food possessor for about a minute
- Add the tomatoes, nuts, garlic, Garam masala, chili powder, lemon juice, turmeric, salt, yogurt and blend for another minute tell its well mixed in.
- In a wok or a large pan heat your cooking oil and add the onion and spice mix in. Fry gently for around 2-ish minutes, stir frequently.
- Add the chicken, coriander, and raisins to the pan. Stir-fry for another minute or so.
- Add mushrooms and water. Bring to simmer and cover the pan cook for 10 min or until the chicken is 100% cooked through.
- Serve with plain rice and enjoy!