Chicken and Mushrooms in a Nutty Sauce

"Well flavored chicken curry. Easy to prepare and cook, the nuts give a different slant to this curry. Serve over cumin rice with a side dish of coconut milk laced with fruit."
 
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photo by Brian Holley photo by Brian Holley
photo by Brian Holley
Ready In:
45mins
Ingredients:
30
Serves:
4
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ingredients

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directions

  • In a blender process the onions, tomato puree, cashew nuts, garam masala,garlic, chilli powder,lemon juice, turmeric , chicken stock cube, salt and yogurt.
  • Blend till smooth.
  • Heat the oil in a pot over medium heat and fry the spice mixture for 3 minutes Add 1 tbsp of the coriander leaves and cook for 1 minute
  • Add the chicken and sultanas and stir fry for 1 minute.
  • Add the mushrooms and water, bring to the boil, reduce the heat and simmer for 15 mins, or till the chicken is tender.
  • Sprinkle the remaining coriander leaves over the top.
  • Wash the rice and drain well.
  • Melt the butter in a pot and fry the cumin seeds, when they start to pop add the rice and stir, fry for 2 minutes
  • Add the water and salt, stir bring to the boil, reduce heat to minimum and cook covered for 18 minutes
  • In the meantime mix the fruits into the coconut milk and season with salt to taste.
  • Turn off the heat and allow the rice to stand for 10 mins, lift the lid and fluff up the rice with a fork.

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