This is an aromatic rather than a hot curry, ideal for those who are new to Indian cookery or who do not like strong spices.
Chicken in Cashew Nut SauceServes: 4
2 tbsp tomato purée
50g (2 oz) cashew nuts
1 1/2 tsp garam masala
1 tsp garlic, crushed
1 tsp chilli powder
1 tbsp lemon juice
1/4 tsp ground turmeric
1 tsp salt
1 tbsp natural yoghurt
2 tbsp corn oil
1 tbsp fresh coriander (cilantro), chopped
1 tbsp sultanas
500g (1 lb) cubed chicken meat
175g (6 oz) white button mushrooms, halved
300ml (1 1/4 cups) water
fresh coriander (cilantro) leaves, shredded, to garnish
Method:Peel and quarter the onions then add to a food processor and process for 1 minute to chop. Add the tomato purée, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yoghurt. Process the mixture for about 2 minutes more, or until smooth.
Heat the oil in a pan or wok, add the spice paste and fry for about 2 minutes over medium heat. Stir in the coriander, sultanas and chicken pieces and fry for 2 minutes more, stirring frequently.
Add the mushroom halves, then pour in the water and bring the pan to a simmer. Reduce the heat to low, cover and cook for 10 minutes, or until the chicken is cooked through and the sauce has thickened.
Turn into a warmed bowl, garnish with the coriander leaves and serve accompanied by plain, boiled, rice.
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