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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the book Hot and Spicy that belongs to a friend. Ingredients:
1 onion, roughly chopped |
1/3 cup tomato paste |
1/3 cup roasted cashew nuts |
2 teaspoons garam masala |
3 garlic cloves, chopped |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
1/2 teaspoon turmeric |
1 teaspoon salt |
1 tablespoon natural yogurt |
2 tablespoons vegetable oil |
90 g dried apricots, halved |
500 g boneless skinless chicken thighs, cut into 1cm strips |
1 1/4 cups chicken stock |
1/4 cup roasted cashew nuts, for garnish |
1/4 cup fresh coriander leaves, for garnish |
Directions:
1. Spice Paste:
2. In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.
3. Curry:.
4. In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
5. Add apricots and chicken: cook for 1 minute.
6. Stir in stock, cover and simmer until tender (10-12 minutes).
7. Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.
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