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1
Peel and quarter the onions.
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2
In a food processor, process the onion pieces for about 1 minute or until a smooth puree forms.
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3
Add the next 8 ingredients (down to and including the yogurt) into the onion mixture and process for another 1-2 minutes (see note).
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4
In a heavy pan, heat the oil over medium heat.
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5
Pour the spice mixture from the food processor into the pan and fry for 2 minutes.
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6
The lightly cooked spices will start to give off a nice aroma.
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7
Add the cubed chicken breast, half of the cilantro, and the golden raisins.
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8
Stir-fry for another 1 minute.
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9
Add the water and bring to a simmer.
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10
Cover and cook over low heat for about 10 minutes, or until chicken is cooked through.
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11
Serve over rice and garnish with remaining cilantro or cashew pieces.
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12
Notes: I like the sauce to have some texture so I dont process it all the way (check out the texture in the pictures).
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13
I love cilantro and spices, and these amounts reflect my preferences.
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14
If youre hesitant, reduce the amounts.
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15
(And actually, the sauce is not all that spicy.
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16
There are lots of flavorful spices, but its not firey-hot-get-me-a-glass-of-water spicy.)
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17
For a more veggie friendly dish, add broccoli, peppers, potatoes, or peas!
