Chicken in Cashew Nut Sauce
Chicken Breasts,
skin less
3, cut into 20mm
Tomato puree 2 tablespoons
Onions 2
Cashew Nuts 50g (1/3 cup)
Garam Masala 1½ teaspoon
Crushed garlic 1 teaspoon
Chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Turmeric ¼ teaspoon
Yoghurt 1 tablespoon
Raisins 1 tablespoon
Button Mushrooms 175g, 5½oz
Oil 2 tablespoons
Water 300ml 1¼ cups
Fresh Coriander 2 tablespoons,
Salt to taste

Roughly chop the onion, and blend in a food processor for about 1 minute. Add the tomato puree, cashew nuts, garam masala, garlic, chilli, lemon juice, turmeric and yoghurt to the onions. Process all these ingredients for a further couple of minutes.

Fry this paste in a heavy bottomed pan for a couple of minutes, lowering the heat if it tends to stick and burn. Keep scraping the bottom of the pan throughout the cooking time.

Add 1 tablespoon of the chopped coriander, all the raisins and chicken and stir fry for a further minute.

Add the mushrooms, stir to coat them with the sauce, then add the water. Bring the mixture up to simmering temperature and cook until the chicken is done.

If the sauce is too thin, remove the chicken and mushrooms to a warmed bowl with a slotted spoon, and reduce the sauce by turning up the heat.
Keep scraping the pan bottom - it sticks!

Return the chicken and mushrooms to the thickened sauce, stir and check the seasoning, adding salt to taste.

Garnish with chopped fresh coriander before serving.


The Complete Book of Indian Cooking. Husain & Fernandez. Annes Publishing. 1995

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