Ingredients
The following ingredients have 4 Servings
- 2.00 tbs peanut oil
- 1 shallot finely chopped
- 1/4 white onion chopped
- 2 tbs butter
- 2 tsp lemon juice
- 1/2 tbs ginger minced
- 1/2 tbs garlic minced
- 2.00 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 bay leaf
- 1/4 cup plain yoghurt
- 1/2 cup cream
- 1/2 cup milk
- 1 cup tomato puree
- 1/4 tsp cayenne pepper *to taste
- 1 pinch salt and pepper *to taste
- 500g chicken thighs deboned skinless cubed
- 1 pinch cayenne pepper
- 1/4 tsp ground fenugreek seeds
- 1/4 cup cashews ground
- 1/4 cup water
Instruction
- To make the curry sauce, heat oil in a large saucepan over medium-high heat.
- Saute shallot and onion until softened.
- Stir in butter, lemon juice, ginger, garlic, garam masala, chilli powder, cumin and bay leaf. Cook, stirring, for 1 minute.
- Add tomato puree, and cook for 2 minutes, stirring frequently.
- Stir in cream, milk and yoghurt.
- Reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Season with salt and pepper, remove from heat and set aside.
- To make the chicken, heat oil in a large, heavy frypan over medium heat.
- Cook chicken until lightly browned. Reduce heat, and season with garam masala, fenugreek seeds and cayenne.
- Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
- Stir cooked chicken into sauce.
- Mix together ground cashew and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
