Started out with a popular version of this Indian standard from allrecipes.com and made a few modifications. Using some leftover homemade broth I found that it needed salt at the end but came out quite tasty.
Ingredients
- 1/4 cup cashew halves
- 1 cup chicken broth
- 3 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves, crumbled
- 1 large onion, minced
- 2-4 small peppers (depending on desired spiceyness)
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 skinless, boneless chicken breast halves – diced
- 1/4 cup tomato sauce
- 1/2 can coconut milk
- 1/2 cup plain yogurt
- 1 teaspoon cornstarch, mixed with equal parts water
- 1/2 cup chopped cilantro
- Salt to taste
Directions
- Bring the chicken broth to a boil, place cashews in a small bowl, and pour the boiling broth over nuts. Set aside for 15 to 20 minutes.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion and peppers, and cook until soft, about 3 to 5 minutes.
- Place garlic and ginger in food processor and blend until smooth. Add garlic/ginger paste, coriander, garam masala, cumin, turmeric, and chili powder and chicken, and cook for about 5 minutes.
- Puree the cashews in the chicken broth and tomato sauce. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add the coconut milk and yogurt into food processor along with a ladel or two of sauce from the pan. Process until smooth and add back to the pan.
- Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture and most of the cilantro (leaving some aside for garnish), and continue cooking for 1 to 2 minutes. Salt to taste if needed.
- Serve over Basmati or your favorite long grain rice and garnish with cilantro.
Print This Post