WOW!!! Chicken in a Cashew Nut Sauce

[yorkshirepud]

I just had this for dinner tonight and it was astounding! The best homemade Indian I have ever done. Very authentic. Beautiful flavour and just absolutely delicious (mmm ... can you tell I really like it?)! It's not a hot dish, but had a nice kick to it. The recipe comes from a cookbook called Healthy Indian Cooking by Manisha Kanami and Shehzad Husain. My mam gave it to while I was in England in January, so I'm not sure if you could get it here.

Here's the recipe:

Chicken in a Cashew Nut Sauce

Serves 4

- 2 medium onions
- 2 tbsp tomato paste
- 1/3 cup cashew nuts
- 1 1/2 tsp garam masala
- 1 tsp garlic pulp
- 1 tsp chili powder
- 1 tbsp lemon juice
- 1/4 tsp ground tumeric
- 1 tsp salt
- 1 tbsp low fat yogurt
- 2 tbsp oil
- 2 tbsp fresh coriander
- 1 tbsp sultanas
- 1lbs boneless chicken, skinned and cubed
- 2 1/2 cups button mushrooms
- 1 1/4 cups water

(1) Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.

(2) Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.

(3) Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.

(4) In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.

(5) When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.

(6) Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.

(7) After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

Per Portion
286 cals
13.30g fat
12.90 carbs


My only changes where:

(1) Used more lemon juice and some of the zest. Need to use it up so not sure of how much.
(2) Needs way more salt than recipe specifys.
(3) Used way more fresh coriander, but that's just personal taste as it's my favourite.
(4) Didn't have any yogurt, so I used ahem mayonaise!!!
(5) Didn't add the sultanas. I know DH would of turned his nose up!

I served this with brown basmati rice, and topped it with green onions. Delicious. Next time though, YOU NEED NAAN or your favourite bread. The sauce is out of this world!

YP

[aggie94]

Dumb question: what are sultanas? :o

[yorkshirepud]

Originally posted by aggie94
Dumb question: what are sultanas? :o

You can just sub with raisins. They are pretty much the same thing. I think ones a green grape and the other a red.

[aggie94]

Thanks, YP. The recipe looks great, although I would probably leave out the raisins (not a fan). I have a recipe for naan that I've been wanting to make, so I think I'll try this one at the same time - thanks for sharing!

[valchemist]

when you say "fresh coriander" do you mean cilantro?

[Clover]

Originally posted by aggie94
what are sultanas? :o
Sultanas are what we call golden raisins.

[bluestocking]

Is garam masala a paste or something you can get in the "ethnic" food aisle? I haven't heard of it before.:confused:

[valchemist]

garam masala is a spice blend. you can make it yourself or buy it. some grocery stores have it, but you might have to get it from an ethnic food store or online.

[yorkshirepud]

Originally posted by valchemist
when you say "fresh coriander" do you mean cilantro?

Yes, it's known as both! :)

Bluestocking, this book has a recipe for garam marsala if you'd like me to post it - or anyone else for that matter! Also has a naan bread recipe too which I think I'll make next time I make this - very soon!

This would also go great with shrimp instead of chicken.

[bluestocking]

Thanks yorkshirepud, I'd love to see both recipes. They sound intriguing!

[yorkshirepud]

Originally posted by bluestocking
Thanks yorkshirepud, I'd love to see both recipes. They sound intriguing!

You're in luck. I can't sleep and need to kill some time!

GARAM MARSALA

Makes about 50g/2oz
- 10 dried red chillies
- 3x2in cinnamon sticks
- 2 curry leaves
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 tsp fenugreek seeds
- 1 tsp black mustard seeds
- 1/4 tsp chilli powder

(1) Dry roast the chillies, cinnamon sticks and curry leaves in a large heavy based pan or wok for 2 minutes.

(2) Add the coriander and cumin seeds, peppercorns, cloves, fenugreek and mustard seeds and dry roast the spices for 8-10 minutes, shaking the pan from side to side until the spices begin to darken in colour and release a rich aroma.

(3) Allow the mixture to cool slightly, then put the spices into a coffee grinder or use a pestle and mortar and grind to a fine powder. Add the chilli powder, mix and store in a airtight container.

This will keep for 2-4 months.


NAAN

Makes 6-8
- 2 tsp dry active yeast
- 2 tbsp warm milk
- 2 tsp sugar
- 4 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 2/3 cup low fat yoghurt, beaten
- 1 egg, beaten
- 1 tbsp vegetable oil
oil, for greasing
chopped cilantro leaves, to sprinkle

(1) Preheat the oven to 200C/400F. Mix the yeast, warm milk and sugar and leave to become frothy. Sift the flour, baking powder and salt. Make a well and fold in the yeast, milk, yogurt, egg and oil.

(2) Knead the dough well. Tightly cover the bowl and keep in a warm place until the dough doubles in size. To test, push a finger into the dough - it should spring back. Roll out the dough on a floured surface.

(3) Make each naan slipper shaped, about 10in long and about 6in wide tapering to 2in. Sprinkle with the cilantro leaves. Place on a lightly gread tray and bake for 10-15 mins.

To keep the fat content of each naan down, you could make the naans smaller, using the recipe to make about 12 round naans.

[sneezles]

Thanks for sharing the recipe, yp! I love Indian but don't try too much of it at home as DH dislikes cilantro but I love it! And naan is a big favorite for all those lovely sauces. When we visit our friends in Perth we always have an Indian take-away night! Got a recipe for pakoras?

[yorkshirepud]

Originally posted by sneezles
Got a recipe for pakoras?

No sorry, but I got one for Chappatis. Would you like it? It's not tried, so I can't vouch for it, but worth a try no?

Btw, you could easily omit the cilantro from this recipes. The sauce alone has enough great flavour.

[sneezles]

I would love the recipe for Chipatis but no rush! And I have left out the cilantro at times but sometimes it just needs to be in there ;) ! Like tonight I made chicken tortilla soup (using the dark chicken stock for J/F '03) and I had to divide it in half so I could add cilantro to mine and corn to his! DS#3 chose to have tacos instead of either! :rolleyes:

[yorkshirepud]

Originally posted by sneezles
I would love the recipe for Chipatis but no rush!

Well I'm here and wide awake, so here goes!

CHAPPATI

Makes 10-12
- 350g/12oz/3 cups atta (wholemeal flour)
- 1 tsp salt
water, to mix
a little vegetable oil, for brushing

(1) Sift the flour and salt into a large bowl. Make a well in the cntre and slowly add small quantities of water until you have a smooth but pliable dough. Grease the palms of your hands and knead the dough well. Keep covered until you are ready to use.

(2) Divide dough into 10-12 equal portions, suing on portion at a time and keeping the rest covered. Knead each portion into a ball, then, flatten with our hands and place on a floured surface. Roll out the dough until you have a circle about 7in in diameter.

(3) Heat a heavy griddle and, when hot, cook the chappatis on each side, pressing the edges down gently. When both sides are cooked, brush the first side lightly with oil.


I agree, cilantro can make all the difference in a recipe. I'd use it every day if I could. I just love it. Hated it at first though.

Luckily, the only thing DH won't eat is celery, so its not too much of a challenge. He only eat raisins in my cinnamon raisin bread too! Men huh?

[yorkshirepud]

Originally posted by sneezles
Got a recipe for pakoras?

I realised last night while falling asleep that pakoras aren't Indian bread. They are those deep fried things right, kinda like Samosas but not quite? Anyway, I do have a Samosa recipe if you'd like it, probably a little closer to Pakoras then bloody Chappati! Sheesh, I must go to bed a little earlier.

[cherylopal]

thanks yp for posting this. :) it sounds soooo yummy and i was looking for a nutty indian dish.

cheryl

[yorkshirepud]

Originally posted by cherylopal
thanks yp for posting this. :) it sounds soooo yummy and i was looking for a nutty indian dish.

cheryl

I wouldn't say the cashews are really pronounced, but you know they are there. It's subtle. Definately try it. I can't wait to do it again. I tempted for next week, but I don't want to ruin a good thing!

[RebeccaT]

Thanks for posting this, YP! As one who has fairly recently discovered Indian food (in the past couple of years), I have yet to attempt it at home, and this looks like a good "entry-level" dish! I am looking forward to making it! (oh, and eating it too!) :D

[Carpathia]

hmm.. mayonaisse intead of yogurt. i wonder if that is what really made the sauce good. did you use the same amount of mayonaisse intead of yogurt or did you put less in? or more?

[Carpathia]

oh woops. i just realized it's only 1 tbsp of yogurt. for some reason i was thinking it was half a cup. nevermind, i'm sure 1 tbspn wouldn't have too much affect on a recipe. or would it? :)

[gymbrat75]

Do you think this chickey recipe would taste ok w/out the mushrooms?

[yorkshirepud]

Originally posted by gymbrat75
Do you think this chickey recipe would taste ok w/out the mushrooms?

Sure, but I would sub with another vegetable as there's lots of sauce so you need to balance it out. Perhaps red peppers?

[britneyelise]

Since you could sub red peppers for the mushrooms, and I happen to LOVE both, do you think it would be too much to add both. I can't wait to make this recipe, it looks soooo yummy.

Another quick question though, I am one of those people who can't take cilantro (tastes like soap to me, believe me I have tried hard to like it) any subs for this? basil? regular parsley? I know it would change the flavor. what about ground coriander?

Thanks so much!

[yorkshirepud]

Originally posted by britneyelise
Since you could sub red peppers for the mushrooms, and I happen to LOVE both, do you think it would be too much to add both.


Not at all. Perhap do half and half. The recipe calls for 2 1/2 cups of mushrooms, but after they've simmered for 10 mins, they really shrink down. So you may even want to just thrown in a nice red pepper along with the regular amount of mushrooms.

Originally posted by britneyelise
Another quick question though, I am one of those people who can't take cilantro (tastes like soap to me, believe me I have tried hard to like it) any subs for this? basil? regular parsley? I know it would change the flavor. what about ground coriander?


As there's only 2 tbsps of fresh cilantro, I would use fresh basil maybe, perhaps thai?. I wouldn't play with the spice ingredients by adding ground coriander. It's perfect as is, with or without cilantro.

[britneyelise]

thanks for all your help! Thai basil? Sounds good!

[cherylopal]

Originally posted by yorkshirepud


I wouldn't say the cashews are really pronounced, but you know they are there. It's subtle. Definately try it. I can't wait to do it again. I tempted for next week, but I don't want to ruin a good thing!

there was a dish i fell in love with at an indian restaurant that i don't ususally go to and then i found out it had nuts in the curry. i'm thinking your recipe really sounds perfect! :)
cheryl

[yorkshirepud]

Originally posted by cherylopal


there was a dish i fell in love with at an indian restaurant that i don't ususally go to and then i found out it had nuts in the curry. i'm thinking your recipe really sounds perfect! :)
cheryl

If this isn't it Cheryl, let me know, and I'll see if there's any other recipe in there with nuts. Regardless, I think you'll enjoy this though!

[cherylopal]

thank you!!!

[cherylopal]

WOW is right! :) :)

this was soooo good i was licking pot before cleaning it.:rolleyes: a definite repeater and so easy- this pulls together quick and easy enough for a weekend night dinner.

i followed your suggestions, yp, and added a bit more lemon and salt and got some nan! i left out the sultanas and mushroom for dh. i also added a pinch of cumin (couldn't resist) and some red pepper for more of a kick. we like things spicy.

thank you!!
cheryl

[yorkshirepud]

I'm glad you liked it Cheryl.

I do recall licking my dish also! :p :D

I'm holding off making it again as I don't want to ruin a good thing, but it'll be back on the menu in the next few weeks!

Did you sub any veggies - I ask because you omitted the mushrooms.

[cherylopal]

Originally posted by yorkshirepud

Did you sub any veggies - I ask because you omitted the mushrooms.

i left out the mushrooms for dh- for me i would have left them in. i didn't add any other veggies but munched on some carrots and sliced cukes while i was cooking. a sliced cuke works as well as a spoon for tasting the sauce! :D

cheryl

[cherylopal]

do you have any other good recipes in that cookbook? okra maybe please?
cheryl

[yorkshirepud]

Originally posted by cherylopal
do you have any other good recipes in that cookbook? okra maybe please?
cheryl

I know there's an okra dish in there. Perhaps okra curry. I believe its a meatless dish - that okay? About to eat dinner, but will look/post later tonight for you.

[cherylopal]

meatless is fine! thank you thank you!! :)

[yorkshirepud]

Okay, so there's actually 4 okra recipes, which ones would you like?

- Fish and Okra Curry
- Okra Masala
- Okra in Yoghurt
- Okra with Green Mango and Lentils

YP

[cherylopal]

Originally posted by yorkshirepud
Okay, so there's actually 4 okra recipes, which ones would you like?

- Fish and Okra Curry
- Okra Masala
- Okra in Yoghurt
- Okra with Green Mango and Lentils

YP

okra masala please!
thank you so much, yp :)
cheryl

[yorkshirepud]

Originally posted by cherylopal


okra masala please!
thank you so much, yp :)
cheryl

Here ya go!

Masala Okra

Serves 4
- 450g/1lb okra
- 1/2 tsp ground tumeric
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
chopped fresh tomatoes, to garnish
poppadums, to serve

(1) Wash, dry and trim okra and set aside. In a bowl, mix together the turmeric, chilli powder, cumin, ground coriander, salt, sugar, lemon juice and fresh coriander.

(2) Heat the oil in a large heavy-based frying pan. Add the cumin seeds and mustard seeds and fry for about 2 minutes or until they splutter.

(3) Add the spice mixture and continue to fry for 2 minutes.

(4) Add the okra, cover and cook over a low heat for 10 minutes, or until tender. Garnish with the chopped fresh tomatoes and serve with poppadums.

102cals
5.4g fat
.44 g saturated fat
8.6g carbs
4.7g fibre

TIP
When buying okra, choose firm, brightly coloured pods that are less then 4in long, larger ones can be stringy.

Enjoy!

YP

[cherylopal]

thank you , yp!
i can't wait to try this- i've seen freash okra at my store recently. as soon as i see some more.... :)
cheryl

[yorkshirepud]

Originally posted by cherylopal
thank you , yp!
i can't wait to try this- i've seen freash okra at my store recently. as soon as i see some more.... :)
cheryl

Let me know how it is. I'm slowly working my way through this book and will share any 'WOW' ones I come across.

I'm actually cooking okra for the first time next week - Gramercy Gumbo from last year. Hope it's good.

I latched onto okra whilst in Cuba a few years ago, not sure why I waited so long to purchase it.

[jena]

Hi YP -

I am planning on making this tonight - it looks really good. I had two questions if you're around today. Firstly, and this may be really stupid, but what is garlic pulp? Do I need to roast garlic to make it? Can I buy it?

Also does one add the mushrooms whole? Are button mushrooms are just 'regular' mushrooms? Am I an idiot?

Thanks for posting this,
Jena

[valchemist]

I made this last night and it was very good. I served it with seasoned spinach (CL March '03) and brown basmati rice. I followed the recipe but left out the raisins and used at least a half cup of cilantro.

jena,

here is what I did...

I just threw a large peeled clove of garlic which had been smashed with the blade of a knife into the food processor.

Button mushrooms are just regular mushrooms. I used baby Bellas. I sliced the mushrooms. I liked them in the dish, but they seemed a bit out of place since I have never had an Indian dish with mushrooms. They were fine in there, but you could definitely leave them out and you wouldn't miss them since the sauce has a lot of flavor!

val

[jena]

Thanks very much Val. I think I'll leave the mushrooms out. I think I'll try the Seasoned Spinach too. Appreciate the advice.

[cherylopal]

Originally posted by jena

I am planning on making this tonight but what is garlic pulp?
Jena

i just used jarred garlic. and just maybe i was a wee bit liberal with its use ;)
cheryl

[yorkshirepud]

Jena,

I believe I just minced some raw garlic and threw it in when I made the paste.

I sliced the mushrooms.

Hope you enjoyed it.

YP

[jena]

Thanks . Unfortunately they didn't have garam masala at Sainsbury's. They have it at the health food store in town I believe, but it was closed by time I was out shopping so I couldn't make it last night. As soon as I can hunt down some garam masala I will definitley be making it. I will also keep an eye out for that cookbook!

[yorkshirepud]

Originally posted by jena
Thanks . Unfortunately they didn't have garam masala at Sainsbury's. They have it at the health food store in town I believe, but it was closed by time I was out shopping so I couldn't make it last night. As soon as I can hunt down some garam masala I will definitley be making it. I will also keep an eye out for that cookbook!

Jena, shame about the garam masala. If you can't find it, I have a recipe to make your own (from the same book).

Btw, I do believe my mom bought the book from a bookclub, not a store.

YP

[valchemist]

CL had a recipe for garam marsala a while back:


* Exported from MasterCook *

Garam Masala

Recipe By :Cooking Light Magazine. November 2001. Page: 138.
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
12 cardamom pods
8 whole cloves
1 cinnamon stick (2-inch), broken into
pieces
1/2 teaspoon ground nutmeg

Directions.
This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.

1. Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container. Yield: 1/4 cup.

[cherylopal]

Originally posted by jena
As soon as I can hunt down some garam masala I will definitley be making it.

i use penzey's. an indian friend came over last year and brought her spices- penzeys garam masala was exactly like hers :)
cheryl

[jena]

Maybe I will try making Garam Masala myself (don't think I can get Penzey's over here, sadly). I am sort of a wimp, and easily intimidated by things I haven't done before like toasting and grinding spices. But if I can't find it, I will have to give it a try!

[yorkshirepud]

Originally posted by jena
Maybe I will try making Garam Masala myself (don't think I can get Panzey's over here, sadly). I am sort of a wimp, and easily intimidated by things I haven't done before like toasting and grinding spices. But if I can't find it, I will have to give it a try!

Don't be. There's really nothing to it. Just make sure you don't burn your spices. You'll know when they are ready, as they'll let off an aroma.

[luv2cook]

Is garam masala a paste or something you can get in the "ethnic" food aisle? I haven't heard of it before

Penzy's has garam marsala...it's quite good

[lovemybeetle]

All I have to say is DOUBLE WOW and THANK YOU YORKSHIREPUD!!!!!!!

This was so delicious and so easy to put together. My DH first words were "Bravo" and he said your description was very accurate. Very resturant tasting. Thanks for this wonderful recipe. I'll keep my eyes peeled for more from this book! Keep posting any winners (esp. the easy ones!)

Jen:D :D :D

[yorkshirepud]

Originally posted by lovemybeetle
All I have to say is DOUBLE WOW and THANK YOU YORKSHIREPUD!!!!!!!


You're welcome!!!

Originally posted by lovemybeetle
I'll keep my eyes peeled for more from this book! Keep posting any winners (esp. the easy ones!)


Will do! I'll probably try another one next week! I've tried others, but none 'wowed' me like the cashew one. I'll keep ya posted on any gems that I find.

Btw, glad DH liked it too!

[Julia1Pin]

YP - This was sooo good. I actually used the mayo instead of yogurt and curry instead of garam masala.

Next time I'll have enough time to buy garam masala but this was sooo good even with the curry!

Thanks for posting.

[yorkshirepud]

No problem Julia. I used mayo too as I didn't have the yogurt.

[Kuvy]

YP - Made this Sunday lunchtime. I had already measured out and set aside the spices when I was getting many of the same ones out for the Vegetable Coconut Curry last week, but even so, this was a little time consuming.

However - it was absolutely scrumptious!!! Thanks so much for putting me onto this!! I made all the same changes as you ( :rolleyes: NOT the mayo of course :rolleyes: )
( :D )
plus I used dried cherries instead of raisins as I'm not a huge sultana fan.

DH especially loved this ;)

It was VERY mild though - next time I may add some chiles or something??

[Peggy]

Am I glad to see this thread reappear after a year! I missed it the first time around and that recipe looks awesome!! Gotta get my printer going!!:p

Peggy

[yorkshirepud]

Yah Kuvy, I'm glad you liked it. It's been a while since I made it myself, but I never say no to more heat! :p

[bobmark226]

Adele, I was planning on making this over the weekend. I have one question I thought someone might have asked but don't see. Are the cashews used raw or roasted?

BOB

[yorkshirepud]

Bob, I just used them raw but I think roasting them would be great to bring out their flavor more! Go ahead I say. I think I'll do the same next time I make it. Enjoy.

Adele

[bobmark226]

Thanks for the quick response, Adele, especially since I'm hitting the Indian spice shop this evening anyway. They also have a great supply of nuts and dried fruits. Trick is to keep the cashews in the bag and not in my mouth! Deadly things, those.

BOB, who used to eat whole pound bags for lunch. Used to.

[yorkshirepud]

Originally posted by bobmark226
Trick is to keep the cashews in the bag and not in my mouth! Deadly things, those.

I know EXACTLY what you mean. I buy my nuts at a bulk shop and every time I buy nuts, I go in with the idea that the 'nuts' will see me through a couple of dishes! Nah!!! One dish and the rest - MY MOUTH!!! Especially Cashews, I love them. Oh, and almonds!

[Kuvy]

I roasted my cashews first and they were yummy!
Do post your review next week Bob.

(There's no beer in this dish though, I must warn you. ;) )

[yorkshirepud]

Originally posted by Kuvy
I roasted my cashews first and they were yummy!
Do post your review next week Bob.

(There's no beer in this dish though, I must warn you. ;) )

Maybe not, but we all know the preferred choice of beverage to accompany Indian food is beer! Can't have Indian without a cold, glass of beer!

[bobmark226]

Originally posted by Kuvy
I roasted my cashews first and they were yummy!
Do post your review next week Bob.

(There's no beer in this dish though, I must warn you. ;) )

It's been noted, but I'm going to make up for it by making the Guinness Onion Soup tonight. :D

BOB

[Kuvy]

the Fat Onion soup you were talking about on the other thread?
If its really exceptional, I will also make it for my St Patricks Day lunch on Saturday. So do post your review please :D

[bobmark226]

Add my thumbs up for this one which actually came out like "real" Indian food and not like an Americanized "adaptation"! I pretty much followed Adele's recipe with the following changes:

As I don't care for cilantro, I folded in a generous quantity of baby spinach near the finish. This worked splendidly, especially in combination with the mushrooms.

I used a package of presliced mushrooms. One thing I liked about this recipe is that the mushrooms, even sliced, really retained their texture and didn't soften up a lot. I also simmered the sauce for quite a while, as it was way too thin for my tastes, which may have been because my onions were larger than medium, giving me more liquid when pureed.

One other thing I learned: don't taste this until it's almost fully done. I thought I'd made a serious mistake or that my spices were "off." It was truly nasty both in the processor and after a few minutes in the pan and only develops itself after cooking through. For a while I thought I'd made a serious mistake in measuring or that my spices were "off."

Interestingly, no single flavor emerges, not even the cashews and the finished flavor is quite indefinable. I liked the technique involved a lot and think it might prove quite versatile using other meats (or shrimp?) and vegetables. Needless to say, I garnished with cashews, some homemade pineapple chutney and a dollop of sour cream.

Thanks for posting this, Adele; hope you find other such goodies from the same source!

BOB

[catharine]

Adding my thumbs up as well. This was a hit with DH and me.
--I added some cooked peas toward the end (the mushrooms reminded me of another Indian dish that contains peas and I thought the dish could use the color).
--Also, DH was objecting to the addition of raisins/sultantans so I caved and left them out.
--You’re right that it needs more salt. I think I am going to add some cayenne to the leftovers tonight and give it some kick.
–Also, I used boneless, skinless thighs as they were about half the price of the chicken breasts at whole foods and they worked out great.

Thanks for sharing – this one is a good one.

[bobmark226]

Originally posted by catharine
--Also, DH was objecting to the addition of raisins/sultantans so I caved and left them out.


From one who put them in simply because he had them, you don't even know they're there.

BOB

[donnamp14]

WOW! A couple of weeks ago I made tandoori chicken and DH and DD loved it! They asked for more Indian food! I am soooo happy to see this one. It's on the menu for tomorrow. (I need to make a quick trip to Whole Foods, or as we call it, "Holy Foods!)

Honestly, I don't know what I'd be cooking if I hadn't found this board a year ago! Same old, same old, until I found you great cooks! Thanks to you all!

-Donna:)

[imloulou]

I just wanted to bump this thread up to the top for anyone looking for a GREAT Indian dish!!

I have made the Chicken in a Cashew Nut Sauce quite a few times since I first copied it from this thread. I made it again last night and just wanted to post a big THANKS ADELE!!!!

It is so easy, and is sooooooo good. I have some heated up for lunch right now and it is just as good (if not better) today!

I used boneless skinless thighs, threw some spinach in at the end, and served it over rice. YUM!!!!!