Poultry Recipes - Chicken in Cashew Sauce

Ingredients

• 1 chicken, skinned

• 45 ml/3 tbsp oil

• 2 onions, chopped

• 5 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 2 green chilies, chopped

• 45 ml/3 tbsp curry powder

• 10 ml/2 tsp garam masala

• salt

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp paprika

• 25 g/1 oz/1/4 cup cashews, ground

• 450 ml/3/4 pt/2 cups chicken stock

• 45 ml/3 tbsp natural (plain) yoghurt

• 4 tomatoes, skinned and chopped

• 30 ml/2 tbsp chopped fresh coriander ( cilantro)

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Method:

1. Cut the chicken into about 12 pieces. Heat the oil and fry the onions, garlic, ginger and chilies over a medium heat until browned.

2. Add the curry powder, garam masaia, salt, turmeric, paprika and cashews and cook for 5 minutes, stirring, until the oil appears on the surface. Stir in the stock and simmer for 3 minutes.

3. Stir in the yoghurt, tomatoes and chicken, cover and simmer for 40 minutes until the chicken is tender, stirring occasionally. Garnish with coriander and serve hot with rice, chapattis and vegetables.