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Very easy
Chicken Masala
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Not as easy
Ingredients
• 2 onions• 2 tbsp tomato paste
• 50 g Perl'Amande toasted cashew butter
• 1.5 tsp garam masala
• 1 tsp crushed garlic
• 1 tsp chilli powder
• 1 tsp lemon juice
• 1/4 tsp turmeric
• 1 tsp yoghurt
• A few cashews for decoration
• 1 tbsp chopped coriander + 1 for garnish
• 1 tbsp raisins (preferably golden)
• 450 g chicken pieces
• 175 g mushrooms
• 300 ml water
Preparation
• In a food processor, put the onions, the tomato paste, the cashew butter, the garam masala, the garlic, the chilli, the turmeric, the lemon juice, the salt and the yoghurt.
• Blend again for 1 minute 30.
• Heat a little oil in a saucepan over medium heat and stir in the mixture. Sauté for 2 minutes, lowering the heat if needed.
• Add the fresh coriander and the chicken. Continue to sauté for one minute.
• Add the mushrooms and the water.
• Leave to simmer over low heat for 10 minutes. By then the chicken should be cooked and the sauce thick. If not, cook a little longer.
• Chop the fresh coriander and the whole cashews over the dish before serving.
• Blend again for 1 minute 30.
• Heat a little oil in a saucepan over medium heat and stir in the mixture. Sauté for 2 minutes, lowering the heat if needed.
• Add the fresh coriander and the chicken. Continue to sauté for one minute.
• Add the mushrooms and the water.
• Leave to simmer over low heat for 10 minutes. By then the chicken should be cooked and the sauce thick. If not, cook a little longer.
• Chop the fresh coriander and the whole cashews over the dish before serving.
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