Chicken with Cashews
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Chicken with Cashews
 Prep Time ~ 15 mins | Cooking Time ~ 1 hour |
 Approx Cost ~ £6 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 4-6 |
Tips ~ Try to use chicken on the bone in this recipe as the resulting dish will have a better flavour.
Ingredients
About 1.4kg / 3lb chicken pieces, such as thighs and drumsticks
2 large onions, peeled and chopped
3 garlic cloves, peeled and crushed
2.5cm / 1 inch piece fresh root ginger, peeled and finely chopped
50g / 2oz cashew nuts
45ml / 3 tbsp vegetable oil
1 cinnamon stick
15ml / 1 tbsp coriander seeds
10ml / 2 tsp cumin seeds
4 cardamom pods
150ml / ¼ pint thick yogurt
45ml / 3 tbsp chopped fresh coriander
30ml / 2 tbsp chopped fresh mint (optional)
To serve
Yogurt, Garam Masala and chopped fresh coriander
Method
- Skin the chicken pieces. If there are any large ones, such as breasts, cut into 2 or 3 pieces.
- Put the cashew nuts in a blender or food processor with 150ml / ¼ pint water and work until smooth.
- Heat the oil in a large flameproof casserole and add the onions, garlic, ginger and all spices. Cook over a high heat for 2 - 3 minutes, stirring all the time.
- Add the cashew puree and cook for 1 - 2 minutes. Add the chicken and stir to coat in the spices.
- Lower the heat, then add the yogurt a spoonful at a time, followed by another 150ml / ¼ pint water. Season with salt and pepper.
- Lower heat, cover and cook gently for about 45 minutes or until the chicken is cooked right through.
- Add the coriander and mint, check the seasoning. Serve each portion topped with a spoonful of yogurt and sprinkled with garam masala.
- Scatter with chopped herbs too, if desired.