Chicken and Nut Curry

JustJanS's Note:

From the book Hot and Spicy that belongs to a friend.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Spice Paste

• 1 onion , roughly chopped
• 1⁄3; cup tomato paste
• 1⁄3; cup roasted cashew nuts
• 2 teaspoons garam masala
• 3 garlic cloves , chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon natural yogurt

Curry

• 2 tablespoons vegetable oil
• 90 g dried apricots , halved
• 500 g boneless skinless chicken thighs , cut into 1cm strips
• 1 ¼ cups chicken stock
• ¼ cup roasted cashew nuts , for garnish
• ¼ cup fresh coriander leaves , for garnish

Directions:

1. Spice Paste:
2. In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.
3. Curry:.
4. In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
5. Add apricots and chicken: cook for 1 minute.
6. Stir in stock, cover and simmer until tender (10-12 minutes).
7. Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.

Reviews

[I'mPat]

This was one of those recipes that went from one end of the rating scale to the other, the DM thoroughly enjoyed and would not believe it was curry (but then it was exceptionally mild) and the DH could taste the onion (knew that could be a problem and only added one red shallot onion but he thought it was a bit gritty), I felt it could possibly have done with some coconut milk (but DH disagreed but then he's not a big fan of it but we both agreed on a chilli. Otherwise a quick and easy recipe and still would be with the chilli and coconut milk. Also think the paste maybe needs to be cooked of more initially to beyond fragrance stage to maybe bring out the flavours more. Thanks Jan for a dish I will experiment with more when the DH is on night shift as I don't think he will ever really like it as a curry. Made for Make My Recipe - Edition 11.