Chicken and Nut Curry

• 1 onion, roughly chopped
• 13 cup tomato paste
• 13 cup roasted cashew nuts
• 2 teaspoons garam masala
• 3 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 12 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon natural yogurt
• 2 tablespoons vegetable oil
• 90 g dried apricots, halved
• 500 g boneless skinless chicken thighs, cut into 1cm strips
• 1 14 cups chicken stock
• 14 cup roasted cashew nuts, for garnish
• 14 cup fresh coriander leaves, for garnish

1. Spice Paste:
2. In a food processor, combine ingredients and process until smoooth (about 30 seconds).
3. Transfer to a small bowl.
4. Curry:.
5. In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
6. Add apricots and chicken: cook for 1 minute.
7. Stir in stock, cover and simmer until tender (10-12 minutes).
8. Spoon into serving bowls and garnish with the extra cashew nuts and coriander.
9. Serve with steamed rice.

onion, tomato paste, nuts, garam masala, garlic, lemon juice, lemon zest, turmeric, salt, natural yogurt, vegetable oil, chicken stock, nuts, fresh coriander leaves

Taken from www.food.com/recipe/chicken-and-nut-curry-386672 (may not work)