Cashew Chicken Curry

Great recipe from Food and Drink Autumn 2011.  If you don't have cashews just switch with Hazelnuts or Almonds.

3/4 cup roasted cashews
1/3 cup plain yogurt
1/4 cup roughly chopped cilantro
1 tbsp chopped fresh peeled ginger root
1 tbsp mild or hot curry paste
1 tbsp light brown sugar
1/2 tsp each salt and fresh cracked pepper
1 tbsp canola oil
1 kg chicken thighs
1/2 cup chicken broth

1. In a food processor or blender, blend cashews until finely chopped.  Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.
2. In a large skillet, heat oil over medium high heat.  Brown chicken thighs until very browned, about 4 minutes per side.  Scrape all of the sauce over the chicken with chicken broth.  Stir until blended, reduce heat to maintain a simmer and cover.  Cook until chicken is cooked through, about 15 minutes.  Let sit, covered for 10 minutes.  Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Garam Masala

This is a wonderful and versatile blend of spices.  Translated it means "hot spices" but this mixture is more fragrant than hot.  You can buy Garam Masala in your grocery store but fresh is always better!  From Food and Drink Holiday 2000.

2 tbsp cardamom seeds
2 3-inch cinnamon sticks
1 tbsp whole cloves
3 tbsp black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

* Place all spices in a dry skillet over medium heat.  Cook stirring frequently until they darken slightly and smell fragrant, about 3 to 4 minutes.  Remove from heat immediately.

* Place in coffee grinder and grind until powdery.  Cool and store in an airtight jar for up to 6 months.

Makes about 1 1/4 cups

Tandoori Salmon Fillets with Mango Mint Relish

A wonderful salmon dish with loads of Indian flavour.  I used Greek Yogurt thinned with a bit of milk for this.  The Mango Mint relish really compliments the salmon.  From Food and Drink Autumn 2003.

MARINADE
4 cloves garlic, chopped
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp garam masala or curry paste (I prefer the garam masala)
2 tbsp vegetable oil
1/4 cup plain yogurt
4 salmon fillets, about 175 g each

MANGO MINT RELISH
1 large mango, peeled
3 green onions, finely chopped
1 tbsp grated ginger
1 tsp finely chopped jalapeno pepper
2 tbsp lime juice
2 tbsp chopped mint leaves
Salt to taste
Vegetable oil for brushing salmon

1. Combine garlic, ginger, lemon juice, garam masala, vegetable oil and yogurt.  Spread on salmon. Let marinate for 1 hour.
2. Dice mango into 1/2 inch dice.  Toss with onions, ginger, jalapeno pepper, lime juice and mint leaves.  Season with salt (I omit the salt).  Reserve, refrigerated until needed.
3. Brush salmon with oil then grill salmon flesh side down for 2 minutes, turn over, close lid and grill 5 minutes on skin side or until white juices appear.  Serve relish on the side.

Serves 4