Chicken Curry in Cashew Sauce
Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher.
- Ready In:
- 1hr 25mins
- 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
- 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
- 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.
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This should get 10 stars, this is a fabulous curry, loved it!!!!! Wonderful blend of flavours, not only exc ellent at the time but out of this world the next day!!!!! I was sorry not to have coriander ... an afternoon storm flattened my garden, including my herbs .. but wow, was this a fabulous dinner or what!!!! AbbaGav, a real keeper!!! Thank you, made for PAC Fall 2012Reply