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Cashew Masala Chicken

Cashew Masala Chicken

Prepare: 15 mins

Cook: 20 mins

Serves: 4



  1. Cook cashews in large non-stick frying pan over medium heat for 5 minutes, until lightly roasted. Shake pan occasionally. Remove and cool. Combine cheese, nuts, garam masala and peas.
  2. Cut a deep pocket into the middle of each chicken breast with a small sharp knife, being careful not to cut all the way through. Press ricotta filling evenly into each pocket and secure with skewers.
  3. Heat oil in same pan over medium heat and cook chicken for 8 minutes, until browned all over. Add simmer sauce, chick peas, capsicum and ¼ cup water. Reduce heat, cover and simmer for 12 minutes, until chicken is cooked through. Rest chicken for 5 minutes. Remove skewers and slice chicken. Serve with rice.