Often a curry is associated with being very hot and spicy. This curry however has a rich, yet delicate taste. It does have a slightly spicy taste but it's not hot enough to bother those who don’t like that burning feeling that other curries might produce.
It is also very easy to make and you can easily double up this recipe.
- 2 onions
- 2tbsp tomato puree (paste)
- 50g cashew nuts
- 1 and a half tsp garam masala
- 1tsp crushed garlic
- 1tsp mild chilli powder
- 1tbsp lemon juice
- ¼ tsp ground turmeric
- 1tsp salt
- 1tbsp plain soya yogurt
- 2tbsp vegetable oil
- 1tbsp chopped fresh cilantro (or parsley, for those who don’t like cilantro)
- 1tbsp sultanas (golden raisins)
- 450g chicken breast fillets, cubed
- 175g button mushrooms
- 300ml boiling water
Cut the onions into quarters, then place in a food processor or blender and process for 1 minute.
Add the tomato puree, cashew nuts, garam masala, crushed garlic, chilli powder, lemon juice, turmeric, salt and soya yogurt to the onions and process for a further 1 and half minutes, scraping down the mixture halfway through.
In a large pan or wok, heat the oil, lower the heat to medium and pour in the onion and spice mixture from the food processor or blender.
Fry gently, stirring frequently, for about 2 minutes, lowering the heat if necessary.
Add the fresh herbs, sultanas and chicken to the pan and continue to sir-fry for a further minute.
Add the mushrooms and pour in the measured boiling water.
Bring to a simmer, cover the pan and cook over a low heat for around 10 minutes.
After this time, check that the chicken is cooked all the way through and the sauce is thick.
Continue to cook for a little longer if necessary.
Serve with plain boiled rice.