Chicken and Nut Curry Recipe

Chicken and Nut Curry Recipe

2 tablespoons vegetable oil

90g dried apricots

500g skinless, boneless chicken thighs, cut into strips

  1-cm wide

1¼ (300ml) chicken stock

45g roasted cashew nuts for garnish

7g fresh cilantro (fresh coriander) leaves for garnish

For Spice Paste:

1 onion, coarsely chopped

⅓ cup (80ml) tomato paste

⅓ cup (60g) roasted cashew nuts

2 teaspoons garam masala

3 cloves garlic, chopped

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest

¼ teaspoon ground turmeric

1 teaspoon sea salt

1 tablespoon plain (natural) yogurt

Method:

To make spice paste:  In a food processor, combine all ingredients and process until smooth, about 30 seconds.  Transfer to a small bowl.  In a wok or large skillet, heat oil over medium heat and fry spice paste until fragrant, about 2 minutes.  Add apricots and chicken.  Cook for 1 minute.  Stir in stock, cover and simmer over low heat until chicken is tender, 10-12 minutes.  Spoon into serving bowls.  Garnish with cashews and cilantro leaves.  Serve with steamed basmati rice.