Chicken and Nut Curry

Ingredients

Spice Paste

• 1 onion, roughly chopped
• 1/3 cup tomato paste
• 1/3 cup roasted cashew nuts
• 2 teaspoons garam masala
• 3 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon natural yogurt

Curry

• 2 tablespoons vegetable oil
• 90 g dried apricots, halved
• 500 g boneless skinless chicken thighs, cut into 1cm strips
• 1 1/4 cups chicken stock
• 1/4 cup roasted cashew nuts, for garnish
• 1/4 cup fresh coriander leaves, for garnish

Directions

1. 1

   Spice Paste:

2. 2

   In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.

3. 3

   Curry:.

4. 4

   In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).

5. 5

   Add apricots and chicken: cook for 1 minute.

6. 6

   Stir in stock, cover and simmer until tender (10-12 minutes).

7. 7

   Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.