Chicken and Nut Curry Recipe is an inspiration recipe from asian recipe With a little less broth and a lot more chicken you have a great peanut curry dish. very tasty and yummy
For spice paste:
1 onion, coarsely chopped
1/3 cup (3 fl oz/80 ml) tomato paste
1/3 cup (2 oz/60 g) roasted cashew nuts
2 teaspoons garam masala
3 cloves garlac. chopped
1 tablespoon fresh lemon Juice
1 teaspoon grated lemon zest
1/4 Reaspoon ground turmeric
1 teaspoon sea salt
1 tablespoon plain (natural) yogurt
2 tablespoons vegetable oil
3 oz (90 g) dried apricots
1 lb (500 g) skinless, boneless chicken thighs, cut into strips 3/8-inch (1-cm) wide
1 1/4 cups (10 fl oz/300 ml) chicken stock
1/4 cup (1 1/2 oz/45 g) roasted cashew nuts for garnish
1/4 cup (1/4 oz/7 g) fresh cilantro (fresh coriander) leaves for garnish
To make spice paste:
In a food process, combine all ingredients and process until smooth, about 30 seconds Transfer to a small bowl
In a work or large skillet. heat oil over medium heat and fry spice paste until fragrant. about 2 minutes. Add apricots and chicken.
Cook for 1 minute. Stir in stock, cover. and simmer over low heat until chicken ss tender, 10-12 minutes. Spoon into serving bowls, Garnish with cashews and cilantro leaves.
Serve with steamed basmati rice.
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| Chicken and Nut Curry Recipe |
