Chicken Cashew Curry

This is my variation of the Recipe found in the book ‘Healthy Indian Cooking’ by Shehzad Husain and Manisha Kanani. This is an excellent and easy to follow recipe book that would be an asset to any collection.

Ingredients

– 2 Medium Onions

– 2 TBsp tomato puree

– 1/3 cup cashew nuts

– 1 and 1/2 tsp garam masala

-1 tsp garlic pulp

-1/4 tsp chilli powder

– 1 TBsp lemon juice

-1/4 tsp ground tumeric

-1 tsp salt

-1 TBsp natural low fat yoghurt

-2 TBsp olive oil

-2 TBsp chopped fresh coriander

-1 TBsp sultanas

– 4 chicken breasts skinned and cubed

– 1 and 1/4 cups water

– 1/2 cup coconut milk (can use low fat coconut milk)

– Lemongrass : 4 leaves

Method

Place onions into food processor for about a minute
add puree, cashews, garam masala, garlic, chilli, lemon juice, turmeric, salt and onions to processed onions. Blend for a minute
Heat oil in saucepan/pot and pour in onion/spice mixture. Cook for a few minutes
add sultanas, lemongrass and chicken. Stir fry until chickens are slightly browned (approx. 1 min)
cook until water boils out
add coconut milk and cook until curry is of your desired consistency
Garnish with coriander

Serving Suggestion: Serve it up with couscous