Categories: Chicken,Cream,Garlic,Oil,Onion,Rice,Tasty Soup,Tomato

Indian chicken curry with cashews

February 17th, 2012
    Ingredients
  • 1 cup raw unsalted cashew nuts
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 long red chilli, chopped
  • 2 garlic cloves, chopped
  • 200g plain yoghurt
  • 700g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 2 tablespoons peanut oil
  • 1 large brown onion, chopped
  • 400g can crushed tomatoes
  • 2/3 cup pure cream
  • Steamed basmati rice and fresh coriander leaves, to serve

Method
Heat a large, non-stick frying pan over medium heat. Add cashews. Cook, stirring, for 2 minutes or until golden. Add garam masala, cumin and ground coriander. Cook for 1 minute or until fragrant.
Process cashew mixture, chilli, garlic and yoghurt together until almost smooth. Transfer to a bowl. Add chicken. Toss to coat. Refrigerate for 1 hour.
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Add chicken mixture. Cook, stirring, for 3 to 5 minutes or until chicken starts to brown.
Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 25 minutes. Add cream. Simmer for 10 minutes or until sauce has thickened and chicken is bakeed through. Serve with rice and coriander.


via: tastysoup.info

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