Sunday, February 4, 2007

Brenda's Cashew Chicken Curry

1 ½ - 1 ½ lbs boneless chicken, cut into chunks
3 Tbsp oil
2 large onions, chopped
1 ½ tsp fresh ginger, grated
3 Tbsp curry powder
1 tsp chili powder
3 tsp salt
3 large tomatoes, chopped
1 Tbsp coriander
2 tsp garam masala
½ c yogurt
4 oz cashews, whole

Heat oil and fry onion, garlic and ginger slowly over medium-low heat. Add the curry and chili powder and stir 1 minute. Add salt, tomato and coriander, and cook until thickened. Add chicken; stir, cover and simmer over low heat 45 minutes or until chicken is cooked. Stir in garam masala and yogurt and simmer, uncovered for 5 minutes. Stir in cashews and serve with rice.

Note: You can substitute cubes of fried tofu for the chicken to make this a vegetarian meal. Additionally, you can substitute coconut milk for the yogurt to make this a vegan meal.

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