Chicken in a Cashew Nut Sauce

Stephanie enjoying our delicious Indian cuisine! (She also contributed the homemade strawberry lemonade)
Soooooo good!

This is one of my favorite Indian dishes to make. It is very simple and very mild in comparison to a lot of the other dishes we make. It comes from a book that my mom gave me when I got married called "Healthy Indian Cooking." You will need a food processor or a good blender in order to make this dish.

Ingredients

2 med. onions

2 tbsp tomato puree - (honestly I just use 1/2 a tomato as it all get's pureed anyway)

1/3 cup cashews plus more for serving later.

1 1/2 tsp garam masala (This can be found at Publix. McCormick makes it. This is a wonderful spice blend and much easier to buy than to make yourself. I actually like to add more like 2 tsp, but follow the recipe as it is the first time and see what you like.

1 tsp garlic pulp

1 tsp chili powder (this is NOT very much. I actually double this amount and it is still very mild)

1 tbsp lemon juice

1/4 tsp turmeric

1 tsp salt

t tbsp natural low fat yogurt (I just use regular plain yogurt)

2 tbsp oil

2 tbsp chopped fresh coriander (cilantro) (Coriander usually refers to the seed as in ground coriander/powder)

1 tbsp sultanas (golden raisins)

1 lb boneless , skinless chicken cubed

2 1/2 cups button mushrooms or regular mushrooms cut in half

Instructions

1. Cut the onions in quarters and place in the food processor. Pulse for about 1 min.
2. At the tomato, cashews, garam masala, garlic, chili powder, lemon juice, turmeric, salt, and yogurt, and process for another 1 1/2 minutes.
3. In a heavy-based sauce pan, heat the oil, then lower the heat to medium and pour in the spice/oinion mixture from the food processor. Fry for 2 min. and lower the heat if necessary.
4. Next, add half of the chopped cilantro, the sultanas and the chicken cubes and fry for another minute.
5. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and lower the heat a little and simmer for about 10 min.
6. After 10 minutes check to see that the chicken is cooked all the way through and that the sauce is thick. Cook a little longer if you need to. Serve with the remaining cilantro with plain basmati rice!