Cashew Nut Chicken Curry - From Debbie's London Kitchen

Debbie’s Cashew Nut Chicken Curry

Serves 4

Ingredients

1 onion, roughly chopped

2 tablespoons tomato puree

2 oz  (50 g) cashew nuts

2 garlic cloves, crushed

1 tablespoon lemon juice (juice from ½ lemon)

¼ teaspoon ground turmeric

1 tablespoon garam masala

2 teaspoons salt

1-tablespoon plain yogurt

2-tablespoon canola oil

3 tablespoons fresh coriander, chopped

2oz (50 g) dried apricots, chopped

4 boneless skinless chicken breasts

1-cup (8oz) chicken stock

Puree onion, cashew nuts, garlic, garam masala, garlic, lemon juice, turmeric, salt, yogurt and tomato puree in the bowl of a food processor.  Pulse until a fairly smooth paste develops.

Heat oil in a large non-stick frying pan.  When hot, add paste and fry for 2 minutes over a medium heat, stirring often to prevent burning.  Add half of the chopped fresh coriander, stir.  Add apricots and chicken, cook over high heat for 1 minute.

Pour in chicken stock, lower heat, cover and simmer until chicken is tender and cooked through, about 15 minutes.  Stir in remainder of fresh coriander and serve with steamed basmati rice.

Recipe adapted from 200 Curries – www.octopusbooks.co.uk

Comments

[joanna]

this sounds so great. i love the creaminess that cashews gives sauces. and i have on question, aren't curries supposed to have curry powder?

[sally]

Hi Joanna

The garam masala is a base curry type spice...as well as the tumeric - but feel free and add some curry powder if you like. I have to say, this was lovely just as Deb cooked it...thanks for stopping by!

Sally

[Queen B]

wow !!!!!!!!!!!!!!!!!!!!