Thursday, October 22, 2009
Chicken in a Cashew Nut Sauce
Our family likes to try different foods from different cultures. Something we enjoy is curry. I have a recipe book - Best Ever Curry Book (over 150 great curries from India and Asia). The author is Mridula Baljekar. I have been trying to get in the habit of taking pictures of the meal as it progresses...but last night I got so into the cooking that I didn't remember until I was sitting at the table enjoying the food...oops. I did manage to remember to take a picture of the finished dish. I also cooked Basmati rice to go along with the rest.
2 tbsp tomato paste
1/3 cup cashew nuts
1 1/2 tsp garam masala
1 tsp minced garlic
1 tsp chili powder
1 tbsp lemon juice
1/4 tsp ground turmeric
1 tsp salt
1 tbsp plain yogurt (I used a Greek yogurt - it has a nice texture)
2 tbsp olive oil
1 tbsp chopped fresh cilantro
1 tbsp sultana (golden) raisins
1 lb boneless, skinless chicken breasts or thighs, cubed
6 oz mushrooms
1 1/4 cup water
Cut the onions into quarts, then place in a food processor or blender. Process for 1 minute.
Add the tomato puree, cashew nuts, garam masala, crushed garlic, chili powder, lemon juice, turmeric, salt and yogurt to the onions and process for a further 1 1/2 minutes.
In a wok 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 coriander, raisins and chicken to the pan and continue to cook for a further minute.
Add the mushrooms, 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 through and the sauce is thick. Continue to cook for a little longer if necessary.
Served over rice.
This was a big hit. Everyone enjoyed. It is not a hot curry. Nice flavor with just a little bite. We will definitely try this again. Well worth the time of spending with the food processor/blender to make the sauce. What do you think? Was it worth it?