My friend Emily Bennington introduced this dish to my husband (bf at the time) and I at a dinner party at her home about 8 years ago. It’s a northern Indian dish and the blend of spices and the creaminess from the yogurt make this such an enjoyable meal! And if you’ve seen most of my recipes, you’ll know that this dish wouldn’t be complete without mango chutney! There are many ingredients, but once you buy most of them, you’ll be able to make this recipe at your leisure later on. Serve with brown rice and fresh baked naan.
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
root, peeled and chopped
3 tablespoons olive oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves – diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup coconut milk
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
2 T mango chutney (ha ha ha! I’d use more!)
1 t cayenne
½ t red pepper flakes
1 t cinnamon
1.Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2.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 chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3.Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4.Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes. Serve on basmati rice with naan.