Prep 10 mins
Cook 15 mins
From Healthy Indian Cooking.
Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.
- 2 medium onions
- 2 tablespoons tomato paste
- 1⁄3 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 low-fat plain yogurt
- 2 tablespoons oil
- 2 tablespoons fresh coriander
- 1 tablespoon sultana
- 1 lb boneless skinless chicken, cubed
- 2 1⁄2 cups button mushrooms
- 1 1⁄4 cups water
- 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.
- Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
- 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.
- 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.
- 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 garnished with the remaining fresh coriander.
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.
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.
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!