Chicken Cashew Curry
Serving Size / Yield
- 3 lb. chicken breasts, chopped into bite-sized pieces
- 3 Tbs. oil
- 2 lg. onions, chopped
- 3 cloves garlic, chopped
- 4 Tbs. freshly grated ginger
- 3 Tbs. curry powder
- 1/2 tsp. chilli powder
- 1 tsp. salt
- 128-oz. can tomatoes
- 1/4 C. fresh corriander or mint
- 2 tsp. garam masala
- 1 C. plain unsweetened yoghurt
- 5-6 oz. raw cashews, ground
Heat oil, fry onion, garlic and ginger until soft and golden. Long slow cooking at this stage is the basis of a good curry. I often cook this mixture for 20 minutes or more.
Add the curry powder and chilli and cook for 1 minute, stirring constantly. Add salt, tomatoes and herbs and mix to combine before adding the chicken. Stir the chicken into the tomato mixture to coat. Simmer covered, on very low heat for about 45 minutes or until the chicken is cooked through. Scrape the base of the pan from time to time to ensure that the spices do not stick.
Stir in the garam masala and yoghurt and simmer for 5 minutes. Stir in the cashews and serve.