Chicken Cashew Nut Curry. Bursting with texture and flavours.
وصفة الدجاج مع الكاشو المنسابة لجميع أفراد العائلة. هذه الوصفة تعجّ بالنكهات!
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2 tablespoons tomato paste
½ cup cashew nuts
½ teaspoon masala
2 garlic cloves, smashed
1 teaspoon hot pepper
1 tablespoon lemon juice
¼ teaspoon powdered turmeric
salt to taste
1 tablespoon yoghurt
½ tablespoon vegetable oil
1 tablespoon chopped fresh coriander, plus extra to garnish
1 tablespoon golden raisins
5 chicken breast fillets, cubed
1¼ cups water
1- Place the chicken cubes in a pyrex, season with salt and pepper. Coat them with oil and bake in oven until golden brown.
2- Cut the onions into quarters and blend them in a food processor. Then add the tomato paste, cashew nuts, masala, garlic, hot pepper, lemon juice, turmeric, salt and yoghurt to the onions and process for 2 minutes.
3- In a pan, heat the oil on medium heat and pour in the onion and spices mixture from the food processor. Fry gently, stirring frequently, for about 2 minutes, lowering the heat if necessary.
4- Add the fresh coriander and sultanas to the pan and continue to stir-fry for one more minute.
5- Add the mushrooms and the baked chicken. Pour in the water and bring to simmer. Cover the pan and cook over low heat for about 10 minutes.
6- After this time, check that the sauce is thick. Continue to cook for a little longer if necessary.
7- Transfer to a warmed serving dish and garnish with chopped fresh coriander.
8- Serve with boiled rice