| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 12 hours |
| Servings |
serves
|
Ingredients
- 125 ml plain Greek yoghurt
- 1 tbsp lemon juice, fresh
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 2 tsp fresh ginger grated
- 2 cloves garlic crushed
- 1 kg chicken breast chopped
- 125 grams cashews roasted
- 75 grams unsalted butter
- 1 small onion - brown finely chopped
- 1 tsp ground cardamom
- 1 small cinnamon stick
- 1 bay leaf
- 2 tsp paprika, sweet
- 425 grams tomato puree
- 2/3 cups chicken stock
- 250 ml thickened cream
- 800 grams seasonal vegetables to serve
Ingredients
|
Instructions
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
- Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat the butter in a pan over medium heat.
- Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
- Stir in cream and cook for a further 10 minutes.
- Garnish with cashews, chopped coriander and serve with seasonal vegetables.
Recipe Notes
To make a vegetarian version, you can substitute chicken for vegetarian "meat" or just use additional veggies.
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