Chicken in Cashew nut sauce.

Chef's notes#

Last time I made this I subbed the tomato puréed with some blistered cherry tomatoes. Don't think I'll be using the purée going forward.

I prefer thighs so that's what I use for this but use whatever you want.

Adjust spices based on the size of your onions. If all you have is two massive onions maybe use one and a half onion or just up the amount of spices a little.

Details#

• ⏲️ Prep time: ~10 min
• 🍳 Cook time: ~40 ish min
• 🍽️ Servings: 4

Ingredients#

• 2 Onions
• 2 tbsp tomato purée
• 1/3 cup cashews
• 1.5 tsp Garam Masala
• 2 ish cloves of crushed garlic
• 1 tsp chili powder
• 1 tbsp lemon juice
• 1/4 tsb ground turmeric
• 1 tsb salt
• 1 tbsp plain yogurt
• 2 tbsp of your cooking oil or fat
• 1 tbsp Coriander (Cilantro) plus extra for garnish
• 1 tbsp sultanas (golden raisins)
• 1 lb of chicken cubed
• 6 oz of white button mushrooms

Directions#

1. Quarter the onions and put them in a food possessor for about a minute
2. Add the tomatoes, nuts, garlic, Garam masala, chili powder, lemon juice, turmeric, salt, yogurt and blend for another minute tell its well mixed in.
3. In a wok or a large pan heat your cooking oil and add the onion and spice mix in. Fry gently for around 2-ish minutes, stir frequently.
4. Add the chicken, coriander, and raisins to the pan. Stir-fry for another minute or so.
5. Add mushrooms and water. Bring to simmer and cover the pan cook for 10 min or until the chicken is 100% cooked through.
6. Serve with plain rice and enjoy!