Cashew Nut Butter Chicken Recipes

Steps:

• Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
• Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
• In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
• When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
• Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
• After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

Steps:

• Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.
• Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.

Steps:

• Melt ghee or butter, in a large pan over medium heat.
• Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
• Stir in curry paste, coriander, and nutmeg.
• Cook for 2 min, or until fragrant.
• Add chicken and cook for 5 mins, or until chicken is browned.
• Add cashwes, cream, and coconut milk.
• Bring to the boil.
• Reduce heat.
• Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
• Serve with rice.