Ingredients
4
4 servings
- •¼ cup cashew halves
- •¼ cup boiling water
- •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
- •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
- •¼ cup tomato sauce
- •1 cup chicken broth
- •½ cup heavy cream
- •½ cup plain yogurt
- •1 teaspoon cornstarch, mixed with equal parts water
Instructions
- Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 399
- Carbohydrate: 14g
- Fat: 28g
- Fiber: 2g
- Protein: 25g
- Sugar: 5g
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