Shahi Chicken Serves 4

Ingredients

50g/2oz Unsalted Cashew Nuts
3 tbsp Vegetable Oil
1 Onion, finely chopped

*1 teasp Garam masala
*1/2 teasp Chili Powder

*1/2 teasp Ground Coriander
*1 teasp Ground Turmeric

3 Garlic Cloves, crushed
5cm/2-inches Fresh Ginger Root, finely grated
450g/1 lb Boneless, skinless Chicken Breasts, cut into 2.5cm/1 inch strips
200g/7oz Tinned Chopped Tomatoes
60ml/2fl.oz. Double Cream




Instructions



1. Place cashew nuts in small bowl, cover with hot water and leave to soak for 30 minutes.



2. Meanwhile, heat the oil in a saucepan, add the onions and fry until golden brown. Add the garam masala, chili powder, coriander powder and turmeric powder (or contents of spice pack if using), garlic and ginger, to the pan and fry, stirring for 1-2 minutes.



3. Add the chicken and fry for 2-3 minutes, turning to coat well.



4. Add the tomatoes, mix well then reduce the heat, partially cover and simmer for about 20 minutes, turning from time to time, until the chicken is tender.



5. Drain most of the water from the cashew nuts, then transfer to a food processor and process to a thick paste. Add the cashew paste and cream to the chicken, bring to the boil, adding a little water to give a smooth, slightly thick sauce. Continue to cook until the oil floats on top . Serve hot.