The South Arm Community Kitchen made Indian food as per some of the participants’ request.

The first dish is Easy Butter Cashew Chicken. We toned down the chili powder and cayenne pepper as one of the participant cannot eat spicy food.

We served the butter cashew chicken with brown basmati rice. You can click on the link here to check how to cook basmati brown rice.

Ingredients

Marinate

• 1 pound boneless, skinless chicken thighs, trim fat and cut into bite size
• 1/2 cup plain yogurt
• 1/2 teaspoon salt
• 1 tablespoon garam masala
• 1/4 teaspoon cayenne pepper

Sauce

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 teaspoons lemon juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 1 cup crushed tomatoes
• 1 cup half-and-half
• 1/4 cup cashew nuts, roughly chopped

Source: South Arm Community Kitchen

Serves 6

Instructions

Combine yogurt with salt, garam masala and cayenne pepper.

Mix the marinate ingredients with the chicken pieces for at least 30 minutes.

Meanwhile, chopped onion, garlic and ginger and measure out the rest of the spices.

Heat oil and butter in a large saucepan over medium heat. Stir fry onion with salt until golden brown, about 8 minutes.

Add garlic, ginger, chili powder, cumin, coriander, bay leaf and lemon juice to the onion, stirring for a minute until fragrant.

Add crushed tomatoes and cook for 5 more minutes stirring occasionally until thickened.

Add marinated chicken and scrape all the marinate into the pan. Cook until chicken is tender and sauce is almost dry, about 15 minutes.

Add half and half, simmer for 2 to 3 more minutes.

Add chopped cashew. Serve with rice, naan or roti.