|Copyright 2012 LtDan'sKitchen blogs|
The dish is very easy to make and requires only three steps although looking at the dish, you might think it took hours to make it. Most of the work comes from measuring the spices needed to make the spice paste which includes the main ingredient which is the cashew. You do need a blender or a food processor to make the paste although a large mortar and pestle might do the trick as well.
Cashew Nut chicken - Adapted*
1 onion, diced
2/3 cup tomato paste
1/2 cup cashew
4 tsp garam masala
4 garlic cloves
2 tbsp lemon juice
1/2 tsp turmeric powder
4 tsp salt
2 tbsp yogurt
4 tbsp canola oil
6 tbsp chopped cilantro
1 cup dried apricots, diced
2 lb chicken pieces, skinned
2 cups chicken stock
4 dried red chili, deseeded
toasted cashew and cilantro to garnish
1. In a food processor, combine the onion, tomato paste, cashew, garam
masala, garlic, lemon juice, turmeric, salt and yogurt. Blitz until a
smooth paste is formed.
2. In a deep pot, heat the oil at medium heat and fry the spice paste until
fragrant. Add half the cilantro, apricot and chicken and stir.
3. Add the stock and bring to a boil. Simmer at low heat and cover until
the chicken is cooked. This will take about 30 minutes. Add the
remaining cilantro and dried red chilies. Check for flavor and season
with salt. Serve garnished with toasted cashews and more cilantro
*Vijayakar, Sunil, 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.