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Prep 15 mins
Cook 30 mins
Tasty chucks of chicken simmered in a mild well-seasoned sauce and served over a bed of rice. Yum! My favorite dish at an Indian restaurant. I love the dish but hate the fat, so I tweaked a good recipe to come up with what tastes just as good to me & my family. I serve this over basmati or brown rice and along side steamed peas. I usually freeze this in Zip Lock plastic tupperware containers. It re-heats wonderfully for lunch or dinner during the week. ***This is a make-ahead recipe. You need to make this recipe 4-24 hours before you are going to serve it so the flavors can combine nicely. If it doesn't sit for a bit it won't taste as good.
- 2 teaspoons canola oil
- 1 large onion, minced
- 1⁄4 cup water
- 3 large garlic cloves, minced
- 2 teaspoons fresh ginger paste (found in your local grocer's produce section) or 2 teaspoons fresh peeled and minced 1-inch gingerroot
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (or more if you like spicy dishes) or 1⁄8 teaspoon red pepper flakes (or more if you like spicy dishes)
- 3 boneless skinless chicken breast halves, diced
- 2 tablespoons tomato paste
- 3 1⁄2 cups chicken broth (I use low-sodium)
- 1⁄3 cup golden raisin
- 1⁄4 cup cashew halves or 1⁄4 cup almonds
- 1⁄4 cup water
- 1⁄2 cup nonfat milk
- 1⁄2 cup plain fat-free yogurt
- 1⁄4 cup cornstarch
- 1⁄8 cup chopped cashew halves (garnish, optional, optional) (optional) or 1⁄8 cup sliced almonds (garnish) (optional)
- 1⁄4 cup fresh cilantro, chopped (garnish) (optional)
- Heat oil in large skillet or wok over medium heat. Stir in onion and cook until soft and golden (about 5 minutes), adding water 1 Tbsp at a time to prevent sticking.
- Add in garlic, ginger, coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, covering it with all the seasonings. Add the tomato paste and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, 1/4 cup water, milk and yogurt into food processor. Process until smooth. (Alternately you could mash up the cashews by hand. This won't taste as good but it will work.) Stir the cashew mixture and golden raisins into the skillet with the chicken. Simmer for 10 minutes, stirring occasionally.
- Ladle about 1/2 cup of the sauce into a separate bowl or measuring cup. Whisk in the cornstarch until smooth. Stir or whisk the cornstarch mixture into the chicken mixture and continue cooking for 1 to 2 minutes.
- Remove from heat and let cool about 10 minutes. Cover and put the refrigerator for 4-24 hours. Yes, you have to wait! Otherwise the sesonings will not blend together and it just won't taste as good.
- Reheat using an oven (350F 25 minutes), microwave, or stove.
- Serve atop basmati or brown rice. If desired garnish with chopped cashew halves or sliced almonds and fresh chopped cilantro.
- OMAC Directions: Instead of storing in the refrigerator for 4-24 hours, place in a foil-lined 9X13 casserole dish and cover with foil. When frozen, remove pan. To thaw: put in refridgerator overnight and then bake in 350F oven 35 minutes or until warm. To cook from a frozen state: leave covered with foil and bake at 350F for 60 minutes or until warm.