Ingredients (serves 4)
- 1/2 cup natural yoghurt
- 1 tbl lemon juice
- 1 tspn turmeric
- 2 tspn garam masala
- 1 tspn chilli powder
- 1 tspn ground cumin
- 2 tspn grated fresh ginger
- 2 garlic cloves, crushed
- 1 kg chicken breast fillets, chopped
- 125g cashews, roasted
- 60g unsalted butter
- 1 onion, finely chopped
- 1 tspn ground cardamom
- 1 cinnamon stick
- 1 Bay Leaf
- 1 tspn sweet paprika
- 425g can tomato puree*
- 150g chicken stock
- 1 cup thickened cream
- Steamed basmati rice, to serve
Method
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
- Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
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