Curried Chicken with Cashews

Curried Chicken with Cashews
 
Ingredients
 
  • About 1.8 kg chicken cutlets - slashed across skin & flesh 3
  • tablespoons ghee or oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 &1/2 teaspoons finely grated fresh ginger
  • 3 tablespoons curry powder
  • 1 teaspoon chilli powder or paprika for the weak hearted!
  • 3 teaspoons salt
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped mint or coriander
  • 2 teaspoon garam masala
  • 1/2 cup yoghurt
  • 125 gram or 150 gram pack raw cashews, finely ground.

 

 

Method
 
 
  • Slash pieces of chicken with a sharp knife so spices can penetrate meat while cooking.
  • Heat ghee or oil in camp oven on a medium heat.
  • Gently fry onion, garlic & ginger until soft & golden. Stirring occasionally. Over about 10 - 15 minutes.
  • Add curry powder,chilli powder & stir for a minute. Add salt,,tomatoes, chopped mint & slowly cook to a pulp.
  • Pop lid on & stir occasionally with wooden spoon. For about 20 minutes.
  • Add chicken and stir around to coat with spicy tomato mix.
  • Cover camp oven with foil & place lid on.
  • The steam helps create this delicious sauce. Simmer on a very low heat for about 50 minutes or until chicken is tender.
  • Stir every 20 minutes scraping base & sides to prevent any sticking. Remove foil.
  • Stir in garam masala & yoghurt. Simmer for 5 minutes.
  • Stir in the cashews & gently heat through.
  • Serve up with rice and sprinkle with extra shredded mint. Enjoy the aromas of this curry cooking.

 

Pics and Recipe courtesy Lisa Turner