Cashew Chicken

Once again, I find myself drawn back to Indian cooking. It’s just so easy to develop complex flavours in minimal time, though the depth improves greatly when refrigerated overnight and reheated. Yogurt as a sauce base also tends to suit these dishes, often working better than butter or cream. Those two beautiful ingredients certainly have their place, though they’re not required here. If I’m coming up with more Indian-inspired dishes than you’d like, send along some other ideas to work with and we’ll see what happens. Now, crank the tunes, pour some wine and get cooking!

Time: 40 minutes

Serves: 4

Ingredients:

1 cup low-fat plain yogurt

1 large onion – very roughly chopped

⅔ cup cashews

½ cup water

2 tablespoons tomato paste

3 cloves garlic – roughly chopped

1 tablespoon lemon juice

1 ½ teaspoons kosher salt

1 teaspoon garam masala

1 teaspoon chili powder

½ teaspoon ground coriander

½ teaspoon ground turmeric

1 pound boneless-skinless chicken breast – cubed to 1”

1 pound white mushrooms – halved

3 tablespoons raisins

½ cup cilantro – chopped

 

Preparation:

Place the yogurt, onion, cashews, water, tomato paste, garlic, lemon juice, salt, garam masala, chili powder, coriander and turmeric in a food processor and blend for one minute.

Put a pot or deep pan big enough to hold everything on medium heat. Pour in the yogurt mixture and stir in the chicken, mushrooms and raisins. Bring to a simmer then reduce the heat, simmering partially covered for fifteen minutes.

Remove from heat and stir in the cilantro. Serve on its own or over a sauce vehicle of your choice such as spaghetti squash.

Get the PDF and nutrition info