Poultry Recipes - Chicken with Cashews and Yoghurt

Ingredients

• 50 g/2 oz/1/2 cup cashew nuts

• 3 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 150 ml/1/4 pt/2/3 cup water

• 5 cm/2 in cinnamon stick, crushed

• 2 cloves

• seeds from 4 cardamom pods

• 50 g/2 oz poppy seeds

• 10 ml/2 tsp coriander (cilantro) seeds

• 5 ml/1 tsp cumin seeds

• 5 ml/1 tsp salt

• 5 ml/1 tsp chili powder

• 5 ml/1 tsp saffron strands

• 300 ml1/2 pt/1 1/4 cups boiling water

• 45 ml/3 tbsp ghee

• 2 onions, chopped

• 140l/1/4 pt/2/3 cup natural (plain) yoghurt

• 4 chicken breasts, skinned

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

• 30 mll2 tbsp chopped fresh mint

• 45 ml/3 tbsp lemon juice

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Method:

1. Blend the nuts, garlic ginger an water to a smooth paste in a blender or food processor. Grind the cinnamon, cloves, cardamom, poppy, coriander and cumin seeds to a powder.

2. Mix the paste and powder with the salt and chili powder. Soak the saffron in the boiling water for 15 minutes. Heat the ghee and fry the onions until golden.

3. Add the spices mixture and yoghurt and fry until the ghee appears on the surface. Add the saffron water and stir well. Add the chicken, bring to the boil, then lower the heat, cover and simmer gently for 45 minutes, stirring occasionally.

4. Add the coriander and mint and sprinkle with the lemon juice. Cover and simmer for a further 15 minutes until the chicken is tender and the sauce has thickened.