Indian Cuisine

Preparation time:  25 mins

Cooking time:          40 mins

Serves:                       4-6

INGREDIENTS:

1 Cup Raw Cashew Nuts

2 onions, finely chopped

2 tblsps oil

1.2kg chicken drumsticks, skin removed

3 cloves garlic, crushed

3cm piece fresh ginger, finely grated

2 tblsps tomato paste

2 tblsps korma curry paste

1 1/2cups chicken stock

1 tblsp lemon juice

2 tblsps chopped fresh coriander/cilantro

270ml can light coconut cream

Salt and pepper, to taste

Extra fresh coriander, to garnish

Steamed basmati rice and a tomato, cucumber and red onion salad, to serve

METHOD:

1 Place nuts in a food processor. Process until finely ground.

2 Heat half the oil in a large saucepan over a medium to high heat. Add chicken in two batches. Cook until browned. Remove.

3 Heat remaining oil in same pan over a medium heat. Add onions. Cook, stirring occasionally, until golden brown. Add garlic, ginger, and pastes. Cook, stirring, for about 1 minute, or until fragrant.

4 Add stock, cream and nuts. Bring to boil. Return chicken to pan. Simmer, covered, stirring occasionally, for about 40 minutes, or until chicken is cooked through. Stir in juice and cilantro/coriander. Season.

5 Garnish with extra cilantro/coriander. Serve with rice and a tomato, cucumber and red onion salad.

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