Curried chicken with cashewnuts

Yield: 1 Servings

Measure Ingredient
3 pounds Chicken; breasts and legs only
4 tablespoons Clarified butter or oil
2 larges Onions; chopped
3 \N Cloves garlic; minced
1 tablespoon Grated ginger
3 tablespoons Curry powder
2 tablespoons Paprika
4 \N Tomatoes; peeled, seeded and chopped
1 tablespoon Chopped mint leaves
1 tablespoon Garam masala
1 cup Yogurt
½ cup Chopped cashew nuts
\N \N Salt to taste

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

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