Chicken Khorma

Huey

100 gm plain yoghurt
50 gm poppyseeds
50 gm unsalted cashews
2 tbsp vegetable oil
2 onions, finely chopped
1½ tspn freshly grated ginger
1 tspn crushed garlic
¼ cup tomato puree
½ tspn turmeric
¼ tspn chilli powder
2 skinless chicken breasts, cubed
½ tspn white pepper
freshly ground salt
steamed rice

Using a food processor, blend yoghurt, poppyseeds and cashews. Set aside. Then heat oil in a non-stick pan or wok and gently saut? onion until lightly coloured. Add ginger and garlic, stir for a few minutes and add tomato puree. Then add turmeric, chilli powder, white pepper and salt. Cook for a few more minutes, continually stirring. Add chicken and cook for about
5 mins, continually stirring. Then add yoghurt mixture, mix well and cook for another 15 mins, stirring now and again. Serve with steamed rice.