Chicken and Nut Curry

From the book Hot and Spicy that belongs to a friend.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Spice Paste

• 1  onion, roughly chopped
• 1⁄3 cup tomato paste
• 1⁄3 cup roasted cashew nuts
• 2  teaspoons garam masala
• 3  garlic cloves, chopped
• 1  tablespoon lemon juice
• 1  teaspoon lemon zest
• 1⁄2 teaspoon turmeric
• 1  teaspoon salt
• 1  tablespoon  natural yogurt

• Curry

• 2  tablespoons  vegetable oil
• 90  g  dried apricots, halved
• 500  g boneless skinless chicken thighs, cut into 1cm strips
• 1 1⁄4 cups  chicken stock
• 1⁄4 cup roasted cashew nuts, for garnish
• 1⁄4 cup fresh coriander leaves, for garnish

Directions

1. Spice Paste:
2. In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.
3. Curry:.
4. In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
5. Add apricots and chicken: cook for 1 minute.
6. Stir in stock, cover and simmer until tender (10-12 minutes).
7. Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.