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Title: Curried Chicken with Cashewnuts Categories: Poultry, Ethnic Yield: 1 Servings 3 lb Chicken; breasts and legs -only 4 tb Clarified butter or oil 2 lg Onions; chopped 3 Cloves garlic; minced 1 tb Grated ginger 3 tb Curry powder 2 tb Paprika 4 Tomatoes; peeled, seeded and -chopped 1 tb Chopped mint leaves 1 tb Garam masala 1 c Yogurt 1/2 c Chopped cashew nuts 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 |