Chicken Curry in Cashew Sauce
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 6-8
Ingredients
- 1 1⁄4 kg chicken breasts, boned and skinless
- 1⁄4 cup vegetable oil
- 2 onions, grated
- 8 garlic cloves, crushed
- 1 inch fresh ginger, minced
- 2 fresh green chilies, grated or 1⁄4 teaspoon crushed red pepper flakes
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1⁄4 cup raw cashews, ground to a fine paste
- 2 cups chicken stock
- 1⁄4 cup non-dairy coffee creamer
- 2 tablespoons margarine
- 12 ounces diced tomatoes
- 1⁄4 cup cilantro
Directions
- Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
- Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
- Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
- Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
- Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
- Garnish with cilantro leaves.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off