Curried chicken with cashewnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; breasts and legs only |
| 4 | tablespoons | Clarified butter or oil |
| 2 | larges | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 1 | tablespoon | Grated ginger |
| 3 | tablespoons | Curry powder |
| 2 | tablespoons | Paprika |
| 4 | Tomatoes; peeled, seeded and chopped | |
| 1 | tablespoon | Chopped mint leaves |
| 1 | tablespoon | Garam masala |
| 1 | cup | Yogurt |
| ½ | cup | Chopped cashew nuts |
| Salt to taste | ||
Directions
Cook onion in butter until translucent.Add garlic and ginger stir until onions start to brown.Stir in curry and paprika cook 1 min.Stir in tomatoes, salt and mint.Cook until tomatoes turn into a paste,stirring often.Add chicken pieces and roll them in the sauce.Turn down heat,cover pan and simmer 50 mins.Stir a few times while cooking. Add garam masala and cook another 5 mins. Stir in yogurt and just bring almost to a boil. Serve at once sprinkled with the nuts. Serve with white rice and chutney.
NOTES : This recipe is based on Charlaine Solomon's Asian Cookbook, the best Asian cookbok ever!
Recipe by: Miriam Podcameni Posvolsky based on Charlaine Solomon Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 09, 1997