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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

    1/4 Photos of Chicken in a Cashew Nut Sauce

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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2007

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    40%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.4 g
    12%
    Cholesterol 66.1 mg
    22%
    Sodium 806.5 mg
    33%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.1 g
    28%
    Protein 30.6 g
    61%

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