This chicken dish has a deliciously thick and nutty sauce, and it is best served with plain boiled rice. And this is a recipe that is suitable for those on low-fat diet.
Ingredients: (Serves 4)
2 medium onions
2 tablespoon tomato puree (paste)
50 g / 2 oz cashew nuts
1.5 teaspoon garam masala
1 teaspoon garlic pulp
1 teaspoon chili powder
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon natural (plain) low-fat yogurt
2 tablespoons corn oil
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon sultanas (golden raisins)
450 g / 1 lb chicken, skinned, boned and cubed
175 g / 6 oz button mushrooms
300 ml / 0.5 pt water
1 tablespoon chopped fresh coriander (cilantro)
Method:
1. Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.
2. Add the tomato puree (paste), cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all the ingredients in the food processor for a further 1 - 1.5 minutes.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for about 2 minutes, lowering the heat if necessary.
5. Add the fresh coriander (cilantro), sultanas (golden raisins) and chicken and continue to stir-fry for a further 1 minutes.
6. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over low heat for about 10 minutes.
7. After this time, check to see that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary.
8. Serve garnished with chopped fresh coriander.
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