Chicken in Cashew Nut Sauce Recipe
 Nut
pastes were introduced into north Indian cooking by the Moguls, the
travelers who provided what was probably the most important outside
influence on Indian cuisine. Mughlai food, as this style of cooking is
known, is famed for its rich yet delicate flavors.
Ingredients: (Serves 4)
2 onions
30 ml/2 tablespoons tomato paste (puree)
50 g/2 oz cashew nuts
7.5 ml/1½ teaspoons garam masala
5 ml/1 teaspoon crushed garlic
5 ml/1 teaspoon chili powder
15 ml/1 tablespoon lemon juice
1.5 ml/¼ teaspoon ground turmeric
5 ml/1 teaspoon salt
15 ml/1 tablespoon plain (natural) yogurt
30 ml/2 tablespoons vegetable oil
15 ml/1 tablespoon chopped fresh cilantro
(coriander), plus extra to garnish
15 ml/1 tablespoon golden raisins (sultanas)
450 g/1 lb chicken breast fillets, skinned
and cubed
175 g/6 oz button (white) mushrooms
300 ml/½ pint/1¼ cups water
Method:
Cut the onions into quarters, then place in
a food processor or blender. Process for about 1 minute. Add the tomato
paste (puree), cashew nuts, garam masala, crushed garlic, chili powder,
lemon juice, turmeric, salt and yogurt to the onions and process for a
further 1-1½ minutes.
Using a wok, karahi or large pan, heat the
oil, lower the heat to medium and pour in the onion and spice mixture
from the food processor or blender. Fry gently stirring frequently, for
about 2 minutes, lowering the heat if necessary.
Add the fresh cilantro (coriander), sultanas
and cubed chicken to the pan and continue to stir-fry for a further
minute. Add the mushroom, pour in the measured water and bring to a
simmer. Cover the pan and cook over a low heat for about 10 minutes.
After this time, check that the chicken is cooked all the way through
and the sauce is thick. Continue to cook for a little longer if
necessary.
Transfer to a warmed serving dish and
garnish with chopped fresh cilantro. Plain boiled rice and a fruit
chutney would go well with this dish.
Happy Cooking,
Carol |
