Fragrant Chicken with Cashews

Serves 10

Ingredients:

• 50ml rice bran oil

• 400g onions, finely diced

• 2 bay leaves

• ¼ cup coriander seeds (dry roast first)

• 250g tomatoes, chopped

• 1 tsp ground turmeric

• 2 tsp ground cumin

• 1 tbsp minced ginger

• 1 tbsp minced garlic

• 100g Barker’s Professional Butter Chicken Paste

• 1kg chicken breast, cut into cubes

• 200g cashew pieces

• to taste salt

• to serve coriander

Method:

1. In a heavy pan sweat onions with the bay leaves and coriander seeds without colour.

2. Add the tomatoes, then the turmeric, cumin, ginger and garlic.  Cook for two to three minutes.

3. Stir in the Barker’s Professional Butter Chicken Paste and cook for another five minutes (the mixture of spices should be very fragrant).

4. Add the chicken and stir to coat evenly.  Cook covered until the chicken is done - about fifteen to twenty minutes.

5. Stir in the cashews and serve sprinkled with the fresh coriander.

HANDY HINT:

Use leftovers to fill in pita pockets with rocket and drizzle with yoghurt

This Recipe Uses: