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Mince the onion and cook on a medium heat in a wok until soft. make a paste out of the ginger and garlic and add this along with the coriander, cumin, turmeric and chili spices. Add the chicken and cook for about 5 min, stir in the tomato sauce and chicken broth. reduce the heat to a simmer and stir for 15 min. Mix the yogurt, cream, coconut, water and cashews in a
blender until smooth, mix the yogurt cream mix into the wok and continue
heating for 15 min. Finally add the cornstarch and cook for another 2
min.
Recipe supplied by Debbie, LA. |
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