Chicken in a Cashew Nut Sauce

Chicken in a Cashew Nut Sauce

Serves 4 - 4.5 points per serving (original points)

2 medium onions
2 tbsp tomato puree
50 g cashew nuts (unsalted)
1½ tsp garam masala
1 tsp garlic pulp
1 tsp chilli powder
1 tbsp lemon juice
¼ tsp turmeric
1 tsp salt
1 tbsp natural low-fat yogurt
2 tbsp corn oil
1 tbsp chopped fresh coriander
1 tbsp sultanas
450 g chicken skinned, boned and cubed
175 g button mushrooms
300 ml water
1 tbsp chopped fresh coriander (to garnish)

Chop onions in food processor or blender and process for 1Minute

Add tomato puree, cashews, garam masala, garlic, chilli powder,lemon juice, turmeric, salt and yogurt to the onions.

Process for a further 1-1.5 minutes

In a saucepan heat the oil, lower heat to medium and pour in the spice and onion mixture. Fry for about 2 minutes, lowering the heat as necessary.

Add the fresh coriander, sultanas and chicken and stir-fry for about 1 minute.

Add mushrooms and water and bring to a simmer. Cover and cook over a low heat for about 10 minutes.

After this time, check whether chicken is cooked and sauce quite thick. Cook for a little longer if necessary.

Serve garnished with coriander.