Chicken In A Cashew Sauce Food

CHICKEN IN A CASHEW NUT SAUCE

Steps:

• Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
• Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
• In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
• When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
• Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan 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. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

CHICKEN IN CASHEW NUT SAUCE (INDIAN)

Steps:

• Cut the onions into quarters and place in food processor/blender for one minute.
• Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all ingredients until well combined to form a puree.
• In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
• Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
• Serve garnished with chopped fresh cilantro over basmati rice.
• You may add additional chili powder/cayenne pepper to increase the spiciness.

CHICKEN IN A CASHEW SAUCE

Steps:

• Puree onions in blender till just smooth.
• Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
• In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
• Saute gently for 2 minutes, adjusting the heat if needed.
• Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
• Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
• When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.