Chicken In A Cashew Nut Sauce

1. 1

   Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.

2. 2

   Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.

3. 3

   Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.

4. 4

   In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.

5. 5

   When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.

6. 6

   Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.

7. 7

   After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.