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    You are in: Home / Recipes / Chicken in a Cashew Nut Sauce Recipe
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    Chicken in a Cashew Nut Sauce

    Chicken in a Cashew Nut Sauce. Photo by Wendy-Bob

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Redsie's Note:

    From Healthy Indian Cooking.

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    Units: US | Metric


    1. 1
      Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
    2. 2
      Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
    3. 3
      Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
    4. 4
      In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
    5. 5
      When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
    6. 6
      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.
    7. 7
      After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

    Ratings & Reviews:

    • on November 01, 2008


      My DH and I give this dish 5 stars -- we loved it! I cut the recipe in half as we're light eaters, omitted the sultanas and used chicken thighs instead of breasts. Otherwise, I followed instructions to the "t" and it was great. Very flavorful, yet delicate. Not spicy at all. Served it over rice with tomatoes and plain yogurt as garnish. *Note: this is the exact same recipe as the one found in CURRY by Mridula Baljekar.

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    • on September 19, 2007


      This recipe was really 3.5 stars, but I rounded up. I took WendyBob's suggestion, and made it in the crock pot. I also put potatoes in it too, for a one dish meal. I used 1/8 tsp cayenne instead of the chili powder and doubled the garam masala. Serving size should probably be 2, instead of 4. Very easy, good flavor, and smells delicious while cooking.

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    • on August 08, 2007


      This was a good recipe, made better in my opinion, by the other reviews. I used less onion (one small) and less water (only 3/4c) and I also upped the spices slightly. My own changes were: no mushrooms, because we didn't have, no sultanas, because DH hates, and, I totally forgot the tomato paste!!!! I didn't realize it til later because it seemed something was missing, and I imagine the tomato paste lends a lot to the overall flavor, so we'll try it again soon with that. I still found that even with one onion, that was too predominant a flavor. While I was cooking, DH said that his eyes were burning, this is after the onion had been 'cooking out' for a good 20 minutes. Still, we did enjoy it. One more point- this is a very, very, very simple dish. Very easy to cook- and quick too. Thanks!

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    Read All Reviews (5)


    Nutritional Facts for Chicken in a Cashew Nut Sauce

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.1
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 2.4 g
    Cholesterol 66.1 mg
    Sodium 806.5 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 2.3 g
    Sugars 7.1 g
    Protein 30.6 g

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