CHICKEN IN CASHEW NUT SAUCE
Serves 4
Points per serving 4½
2 onions
2 tbsp tomato puree
50g unsalted cashews
1½ tsp garam masala
1 clove garlic, crushed
1 tsp chilli powder
1 tbsp lemon juice
¼ tsp ground turmeric
1 tsp salt
1 tbsp plain yogurt
2 tbsp oil
1 tbsp chopped fresh coriander
1 tbsp sultanas
450g chicken breasts, diced
175g mushrooms, chopped if large
300 ml water
fresh coriander to garnish
Put onions in a blender and process for 1 min. add
tomato puree, cashews, garam masala, garlic, chilli powder, lemon juice,
turmeric, salt and yogurt to the onions. process for a further 1½ mins.
Heat the oil over medium heat. Pour in the onion
mixture and fry for 2 minutes.
Add the fresh coriander, sultanas and chicken and cook for 1
min. Add mushrooms and water and bring to the boil. Cover &
cook over low heat for 10 mins. Check chicken is cooked and sauce is thick,
cook longer if necessary.
Serve garnished with coriander.
