• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons cashew halves

  2. 4 tablespoons boiling water

  3. 3 cloves garlic, peeled

  4. 1 (1cm) piece fresh root ginger, peeled and chopped

  5. 3 tablespoons vegetable oil

  6. 2 bay leaves, crumbled

  7. 1 large onion, minced

  8. 1 teaspoon ground coriander

  9. 1 teaspoon garam masala

  10. 1 teaspoon ground cumin

  11. 1 teaspoon ground turmeric

  12. 1 teaspoon chilli powder

  13. 3 skinless, boneless chicken breast fillets - diced

  14. 4 tablespoons passata

  15. 250ml chicken stock

  16. 125ml double cream

  17. 125ml natural yoghurt

  18. 1 teaspoon cornflour, mixed with equal parts water

Instructions Jump to Ingredients ↑

  1. Place cashews in a small bowl and pour the boiling water over nuts. Set aside for 15 to 20 minutes.

  2. Place garlic and ginger in food processor and blend until smooth; set aside.

  3. 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 chilli powder. Stir in chicken and cook for about 5 minutes. Pour in passata and chicken stock. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.

  4. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yoghurt into food processor. Process until smooth.

  5. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornflour mixture, and continue cooking for 1 to 2 minutes.


Send feedback