Recipe by Redsie
From Healthy Indian Cooking.
Top Review by michpete68
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.
- 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
Directions See How It's Made
- 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.