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Kaju means Cashew nuts. This recipe has been heavily modified to a BIR (British Indian Restaurant) style from a very traditional recipe by Camellia Panjabi. It originates from Bombay (Mumbai) in the state of Maharashtra. The combination of the chettinad garam masala. coriander and cumin seeds are a version of 'Kaala Masala', a 'black' spice mix. An online search for this mix will reveal several hard to find and even unknown spices in the West and the mix used here tries to capture its essential characteristics..

Preparation

• Grind 30 gm of cashew nuts with 2 tbspn of water to a fine paste.
• Chop the onion.
• Finely chop the ginger.
• Finely chop the garlic.
• Dilute the 300 ml of c44 base sauce with 100 ml of water and, ideally, warm before use.

Cooking

1. Heat the oil in wok or suitable frying pan and fry the onion for 2 min.
2. Add the ginger and garlic and cook, stirring for 30 seconds.
3. Add 1 tspn of chettinad garam masala paste, ground coriander, ground cumin and the chilli powder and cook, stirring, for 30 seconds, adding a little c44 base sauce as needed to prevent drying and burning.
4. Add 40 ml of c44 base sauce, salt and the cashew nut paste and cook, stirring, for 1 min, adding a little c44 base sauce as needed to prevent drying and burning.
5. Add the chicken and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
6. Reduce the heat and add the remaining 30 gm of whole cashew nuts and lemon (or lime) juice and cook, stirring regularly, for 1 min, adding c44 base sauce as needed to maintain the desired sauce consistency.

Serving

1. Serve with rice and optionally garnish with more cashew nuts and a little freshly chopped coriander.

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The main ingredients
Enlarge image

The finished meal