2 medium onions
30ml/2 tbsp tomato puree
50g/2 oz/½ cup cashew nuts
7.5 ml / 1 ½ tsp garam masala
5ml/1 tsp crushed garlic
5 ml/1 tsp chilli powder
15ml/1 tbsp lemon juice
1.5 ml/ ¼ tsp ground turmeric
5 ml/1 tsp salt
15ml/1 tbsp natural (plain) low fat yogurt
30ml/2 tbsp oil
30ml/2 tbsp chopped fresh coriander (cilantro)
15ml/1 tbsp sultanas (golden raisins)
450g/1lb boneless chicken, skinned and cubed
175g/6oz/2 ½ cups button (white) mushrooms
300ml/ ½ pint/1¼ cups water
Cut the onions into quarters, place in a food processor or blender and process for about 1 minute. Add the tomato puree, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt to the processed onions.
Process the spiced onion mixture in the food processor for a further 1 – 1 ½ minutes. In a heavy pan or karahi, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes, lowering the heat more if necessary.
When the spice mixture is lightly cooked, add half the chipped fresh coriander, the sultanas and the chicken cubes and continue to stir-fry for a further 1 minute.
Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes.