Ingredients:

1.5 pounds boneless, skinless chicken breast, cut into cubes (other parts of chicken will be fine, but be sure to increase the cooking time and add more water)

1.5 teaspoons salt

1 tablespoon cooking oil or butter

1 bottle PT Curry Sauce

1.5 cups water

1 medium-sized tomato, chopped

3 strands fresh coriander, chopped (optional)

2 tablespoons yogurt

1/2 cup heavy cream, or cashew cream (recipe follows)

 

Instructions:

Wash chicken and drain very well, then pat dry with paper towel. Sprinkle chicken with salt and set aside. In a large frying-pan, heat oil or butter.  Add chicken and brown it over high heat. Add PT Curry Sauce, water, tomato, coriander (optional), stirring everything together. Cover and bring the sauce to a boil, then lower the heat and simmer for 20 minutes. If using bone-in chicken, cook for 35 - 40 minutes. Add yogurt and stir it around to mix well, continue to simmer for 30 seconds, then add cream (or cashew cream) and stir it around and mix everything well. Simmer for another 30 seconds.

 

Cashew cream instructions:

 

1/2 cup raw cashews

1/2 cup water

 

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.  Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by half an inch. Blend on high for several minutes until the mixture is very smooth. This is a great substitute for dairy cream.