Ingredients
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2 tablespoons tomato paste
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1/3 cup cashew nuts
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1 1/2 teaspoons garam masala
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1 teaspoon garlic, pulp
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1 teaspoon chili powder
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2 tablespoons lemon juice
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1/4 teaspoon ground turmeric
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1 teaspoon salt
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1 tablespoon low-fat plain yogurt
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2 tablespoons oil
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2 tablespoons fresh coriander
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2 1/2 cups button mushrooms
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1 1/4 cups water
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2 medium onions
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1 lb boneless skinless chicken, cubed
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1 tablespoon sultana
Instructions
- Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
- Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
- Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
- In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
- When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
- Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
- After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.