It’s a shame that Indian food doesn’t photograph well. Then again, Mexican food isn’t that photogenic either. It also doesn’t help when I shoot a photo when I’m in a rush to eat. You’ll just have to believe me when I say this curry was good!
I never knew that an Indian-style curry could take under 30 minutes and taste so good without tons of ghee. The chicken and mushrooms are coated in a rich, thick, creamy and mildly spiced curry that will work well with plain basmati rice and/or naan bread.
CHICKEN & CASHEW CURRY
Serves 2 as a side with rice
Adapted from “Best Ever Indian Cookbook”, by Mridula Baljekar
- 1 medium onion, peeled and quartered
- 1 T tomato puree
- 25 g (1 oz) cashew nuts
- ¾ t garam masala
- ½ t crushed garlic
- ½ t chili powder
- ½ T lemon juice
- Pinch of turmeric
- ½ t salt
- ½ T plain natural yoghurt
- 1 T oil
- 2 T fresh coriander leaves (cilantro), chopped
- ½ T sultanas (raisins)
- 225 g (½ lb) chicken*, cubed
- 85 g (3 oz) button mushrooms
- 160 ml (⅔ c) water
* I like to use chicken thighs, they are naturally tender and have more flavor
1. Blitz the onion in a food processor and blitz for 1 minute. Add the tomato puree, cashew nuts, garam masala, garlic, chili, lemon juice, turmeric, salt and yoghurt, process for 1-2 minutes until you get a fine paste.
2. In a medium lidded frying pan (skillet), heat the oil, lower the heat to medium and pour in the spice mix. Fry for 2 minutes.
3. Add half of the coriander (cilantro), sultanas (raisins) and chicken and continue to stir fry for 1 minute. Add the mushrooms, pour in the water and bring to a simmer. Cover and cook on low for about 10 minutes.
4. Check that the chicken is cooked through and the sauce is thick. Garnish with the remaining coriander (cilantro) and serve with rice. Enjoy!