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Chicken and Mushrooms in a Nutty Sauce

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“Well flavored chicken curry. Easy to prepare and cook, the nuts give a different slant to this curry. Serve over cumin rice with a side dish of coconut milk laced with fruit.”

Ingredients Nutrition


  1. In a blender process the onions, tomato puree, cashew nuts, garam masala,garlic, chilli powder,lemon juice, turmeric , chicken stock cube, salt and yogurt.
  2. Blend till smooth.
  3. Heat the oil in a pot over medium heat and fry the spice mixture for 3 minutes Add 1 tbsp of the coriander leaves and cook for 1 minute
  4. Add the chicken and sultanas and stir fry for 1 minute.
  5. Add the mushrooms and water, bring to the boil, reduce the heat and simmer for 15 mins, or till the chicken is tender.
  6. Sprinkle the remaining coriander leaves over the top.
  7. Wash the rice and drain well.
  8. Melt the butter in a pot and fry the cumin seeds, when they start to pop add the rice and stir, fry for 2 minutes
  9. Add the water and salt, stir bring to the boil, reduce heat to minimum and cook covered for 18 minutes
  10. In the meantime mix the fruits into the coconut milk and season with salt to taste.
  11. Turn off the heat and allow the rice to stand for 10 mins, lift the lid and fluff up the rice with a fork.

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