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Ingredients
1/2 c Unsalted cashew nuts
3 tb Vegetable oil
1 md Onion, finely chopped
1 t Garam masala, after a -commercial mix, or a -homemade blend (grind
-together 5 cloves, 5 -cardamom pods, 1 cinnamon -stick, 1 bay leaf, pinch
of -mace unti powdery)
1 t Crushed garlic
1 t Crushed ginger
1/4 t Red chili powder or cayenne -pepper
1/4 t Coander powder (opt)
1/4 t Turmeric powder
1 lb Boneless, skinless chicken -breasts, cut into 1" strips 1/2 cn Crushed
tomatoes
1/4 c Heavy cream
1/4 c Raisins
1/2 t Cardamom powder
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Method
Place cashew nuts in small
bowl and cover with hot water. Soak 30 minutes and drain most of the water.
Blend nuts in blender until they form a somewhat smooth paste that retains
some texture. Heat oil in a saucepan or wok and saute the onions until
golden brown. "Splutter fry" 1/2 teaspoon of the garam masala powder,
and reserve the remainder to garnish the finished dish. Quickly add garlic,
ginger, red chili powder, coriander powder and turmeric powder to the
pan. Add the chicken and mix well until the meat is sealed with the spices,
about 2 minutes. Mix in tomatoes and simmer until the chicken is cooked.
Then add the cashew paste and cream. Bring to a boil. If needed, correct
the consistency of the dish by adding water. You want a smooth, slightly
thick sauce. Raise heat and "fimmer" dish until the oil floats on top.
Add raisins. Garnish with remaining garam masala and cardamom powder.
Serves 2 as a main dish, 4 if served with other dishes.
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