Ingredients
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500 g chicken breasts (or chicken thighs or a mix of both)
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1 onion, finely chopped
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2 teaspoons vegetable oil
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1 teaspoon cumin
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1 teaspoon cinnamon
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1 teaspoon salt
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1/2 cup plain 1% yogurt
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1 piece gingerroot, fresh (walnut size)
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2 plum tomatoes, chopped
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1 (6 ounce) can tomato paste (if you want a thicker sauce, can be omitted)
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2 garlic cloves
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1 teaspoon chili powder
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1/2 teaspoon ground cardamom
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1/4 teaspoon turmeric
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1/8 teaspoon clove
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1/8 teaspoon black pepper
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1 tablespoon butter (for browning of chicken)
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1/2 cup 1% low-fat milk
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1/2 cup unsalted cashews
Instructions
- Can be made on stove top or in oven (if using oven preheat oven to 325°F.
- Chop chicken pieces into bite size pieces or slightly larger, according to preference.
- In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
- To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
- Melt butter in large heatproof (if cooking in oven) casserole pot.
- Brown chicken and onions turning to brown all sides well.
- Add cashew sauce to pot.
- Cover tightly and bake in oven (or cook on stovetop) for 40 minute.