Chicken Curry In Cashew Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/4 kg chicken breasts, boned and skinless
• 1/4 cup vegetable oil
• 2 onions, grated
• 8 garlic cloves, crushed
• 1 inch fresh ginger, minced
• 2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons curry powder
• 2 teaspoons garam masala
• salt
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/4 cup raw cashews, ground to a fine paste
• 2 cups chicken stock
• 1/4 cup non-dairy coffee creamer
• 2 tablespoons margarine
• 12 ounces diced tomatoes
• 1/4 cup cilantro

Recipe

• 1 cut the chicken into pieces. i generally go for very slender, flat pieces perhaps an inch or so in diameter.
• 2 heat the oil in a large saucepan. add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
• 3 add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. cook for 5 minutes, until the oil separates from the masala.
• 4 add the stock, mix, and cook for 3 minutes. mix in the non-dairy cream (riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
• 5 cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
• 6 garnish with cilantro leaves.