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Chicken Curry in Cashew Sauce

Chicken Curry in Cashew Sauce created by Karen Elizabeth

Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@AbbaGav
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@AbbaGav
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"Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher."
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  1. Karen Elizabeth
    Chicken Curry in Cashew Sauce Created by Karen Elizabeth
    Reply
  2. Karen Elizabeth
    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 2012
    Reply
  3. AbbaGav
    Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher.
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