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unsalted cashews butter chicken bell pepper onion garlic ground ginger ground cayenne pepper turmeric Garam Masala cinnamon tomato paste tomato sauce sour cream extra water
Viewed: 14 - Published at: 9 years agoIngredients
- 1/3 cup unsalted cashews
- 1 ounce butter
- 1 lb chicken, cubed or 1 lb cauliflower floret
- 1 bell pepper, seeded and cut into strips
- 1 onion, peeled and chopped
- 1 teaspoon minced garlic clove
- 2 teaspoons ground ginger
- 1 teaspoon ground cayenne pepper or 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 cup sour cream or 1 cup plain yogurt
- extra water, as needed
Method
- Melt butter over medium-low heat.
- Add cashews and roast slowly until golden; lower heat if necessary to keep from burning.
- Add cauliflower, onion, garlic and peppers and saute in the cashew butter mixture a few minutes.
- Add ginger, spices, tomato paste and tomato sauce to the pan, along with some water. .
- Simmer covered until chicken or cauliflower reaches desired doneness. If sauce gets too thick, add more water.
- Add the cream and heat through.
- Serve over rice or with bread.