Chicken in a Cashew Sauce

eatrealfood's Note:

The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe - you should get a fairly viscous sauce, which thickens as it stands)

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

Ingredients:

Servings: 4

• 1 lb chicken breast fillet , cubed
• 8 ounces mushrooms
• 1⁄3; cup cashew nuts
• 2 tablespoons golden raisins (sultanas)
• 1 large onion
• 2 tablespoons tomato puree
• 1 teaspoon garam masala
• 1 teaspoon garlic paste
• 1 teaspoon chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon plain yogurt
• ¼ cup water
• 2 tablespoons vegetable oil

Directions:

1. Puree onions in blender till just smooth.
2. Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
3. In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
4. Saute gently for 2 minutes, adjusting the heat if needed.
5. Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
6. Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
7. When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.

Reviews

[John W Wenzelburger]

I am not too sure how thick it should be but 1 1/4 cups of water was too much. I would just add water until it looks right. I ended up adding some mashed potatoes mix to the sauce to thicken it up. I was very good over rice.