Chicken Curry in Cashew Sauce |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Based on a recipe from Feast of India by Rani, but adapted to make it kosher. Ingredients:
1 1/4 kg chicken breasts, boned and skinless |
1/4 cup vegetable oil |
2 onions, grated |
8 garlic cloves, crushed |
1 inch fresh ginger, minced |
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes |
3 tablespoons curry powder |
2 teaspoons garam masala |
salt |
1 teaspoon ground turmeric |
1 teaspoon paprika |
1/4 cup raw cashews, ground to a fine paste |
2 cups chicken stock |
1/4 cup non-dairy coffee creamer |
2 tablespoons margarine |
12 ounces diced tomatoes |
1/4 cup cilantro |
Directions:
1. Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
2. Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
3. Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
4. Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
5. Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
6. Garnish with cilantro leaves.
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