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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This chicken dish has a deliciously thick and nutty sauce, and it is best served with plain boiled rice. Ingredients:
2 onions |
2 tablespoons tomato paste |
1/3 cup cashews |
1 1/2 teaspoons garam masala |
1 garlic clove, crushed |
1 teaspoon ground chile |
1 tablespoon lemon juice |
1/4 teaspoon ground turmeric |
1 teaspoon salt |
1 tablespoon plain low-fat yogurt |
2 tablespoons corn oil |
1 tablespoon fresh cilantro, chopped |
1 tablespoon golden raisin |
3 1/4 cups cubed chicken |
2 1/4 cups button mushrooms, quartered |
1 1/4 cups chicken broth |
freshly chopped cilantro, for garnish |
Directions:
1. Cut the onions into quarters and place in a food processor or blender, process for 1 minute.
2. Add the tomato paste, cashews, garam masala, garlic, ground chilies, lemon juice, turmeric, salt and yogurt; process another 1 to 2 minutes.
3. In a sauce pan, heat the oil - lower the heat to medium and pour in the spice mixture; fry for about 2 minutes, turning down the heat if needed.
4. Add the fresh cilantro, golden raisins and cubed chicken and stir-fry for roughly 1 minute.
5. Add the mushrooms and chicken broth and bring mixture to a simmer.
6. Cover and cook over a low flame for about 10 minutes, or until the chicken is cooked through and the sauce becomes thick.
7. Serve with plain boiled rice and garnished with freshly chopped cilantro.
8. Enjoy!
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