Cashew but­ter chicken

Living Etc - - ENTERTAINING -

Serves 4

*1kg skin­less chicken thigh fil­lets, quar­tered *2tbsp coarsely chopped roasted cashews *1 large hand­ful coriander leaves, coarsely chopped to gar­nish

*cooked quinoa, to serve for the mari­nade

*125g nat­u­ral yogurt *juice of ½ lemon *2 cloves gar­lic, finely chopped *4cm knob of gin­ger, peeled and coarsely grated

*1tsp garam masala *½tsp ground turmeric *½tsp ground cumin *½tsp chilli pow­der *½tsp Hi­malayan salt for the sauce

*75g raw cashews, soaked in cold wa­ter for 4 hours *250ml co­conut cream *2tbsp ghee *3 cloves gar­lic, finely chopped *4cm knob of gin­ger, peeled and finely grated

*1tsp ground cumin *½tsp ground cin­na­mon *½tsp garam masala *½tsp chilli pow­der *375ml tomato pas­sata *160ml wa­ter

Com­bine all of the mari­nade in­gre­di­ents in a medium bowl and mix well. Add the chicken and stir to coat. Cover and re­frig­er­ate for 4 hours.

For the sauce, drain and rinse the cashews and put in a blender or food pro­ces­sor. Mix un­til finely chopped. Add the co­conut cream and blend un­til smooth. Set aside.

Heat the ghee in a large fry­ing pan over a low heat. Cook the gar­lic and gin­ger un­til the gar­lic has soft­ened. Add the spices and cook un­til fra­grant. Add the pas­sata and sim­mer for 5 min­utes. Add the cashew sauce and wa­ter and gen­tly sim­mer for 10 min­utes.

Pre­heat a large fry­ing pan or heavy-based saucepan over a high heat. Once very hot, cook the mar­i­nated chicken pieces in batches for 2 min­utes on each side, or un­til browned. Add the chicken to the sauce and stir to coat. Cook for 20 min­utes, or un­til the chicken is cooked through.

Serve with the roasted cashews, coriander and quinoa.

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