Pureed onions and toasted cashews give the sauce a creamy texture and rich flavour without adding any cream. If you love spice, don't seed the hot peppers. Serve with steamed basmati rice and a dollop of mango chutney.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
- 1/3 cup unsalted raw cashew
- 4 teaspoons vegetable oil
- 3 onions sliced
- 2 green hot peppers or jalepeno peppers, seeded and diced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoon each ground coriander and garam masala
- 1/4 teaspoon cayenne pepper
- pinch ground nutmeg
- pinch salt
- 450 g boneless skinless chicken thighs quartered
- 1 1/2 cup no-salt-added chicken broth
- pinch saffron (optional)
- 3 tablespoons fat-free plain Greek yogurt
- 1 1/2 teaspoon lime juice
MethodIn large skillet, toast cashews over medium heat, stirring often, until golden, 3 to 5 minutes. Transfer to food processor. In same skillet, heat half of the oil over medium heat; cook onions, stirring occasionally, until golden brown, 12 to 15 minutes. Add to food processor; puree until smooth.
Combine hot peppers, garlic, ginger, coriander, garam masala, cayenne pepper, nutmeg and salt. Add chicken; toss to coat.
Heat remaining oil in same skillet over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Stir in 2 tbsp water, scraping up browned bits. Stir in broth, saffron (if using) and cashew puree; simmer, stirring occasionally, until thickened and juices run clear when chicken is pierced, about 5 minutes.
Stir in yogurt and lime juice; heat until warmed through but not boiling.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 134 mg
- Sugars 5 g
- Protein 27 g
- Calories 307.0
- Total fat 16 g
- Potassium 554 mg
- Cholesterol 95 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 19.0
- Folate 11.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 18.0