When you get cravings for Indian food and have about 45 minutes to make this, it really tastes great and is healthy too (Low in sodium and fat). Not too much saturated fat or salt and still has a lot of flavor.

• 2 large boneless skinless Chicken Breast Chopped in 1 to 1/2 inch pieces
• 1/2 tablespoon Ginger very finely minced
• 1/2 tablespoon garlic very finely minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon cayenne pepper powder
• 1/2 onion chopped finely
• 2 tomatoes chopped finely
• 1 lemon juiced
• 1 sprig curry leaves (if you have them)
• 1 teaspoon Salt (more at the end to season to taste)
• 1 teaspoon Mustard seeds
• 2 tablespoons Olive Oil
• 1 teaspoon of sugar
• Chopped Cilantro for topping
• 1 cup of water

Following ingredients will be pan roasted

• 1/3 cup ground roasted unsalted cashew nuts (grind in food chopper or processor)
• 3 Dried red chillies
• 1/2 teaspoon Coriander seeds
• 1/2 teaspoon Fennel seeds
• 1/2 teaspoon Cumin seeds
• 3 Green cardamom
• 1 inch Cinnamon stick (or 1/2 teaspoon of ground cinnamon, don’t roast if ground just add in)
• 2 Cloves 1 Star anise

Directions

Add the turmeric to the lemon pour over the chicken pieces in a bowl, mix and let set while you prepare the other ingredients. Put ingredients for pan roasting in a dry pan, heat on high and roast briefly till fragrant.  Then transfer to a spice grinder (or coffee grinder) and grind to a powder and set aside. Add oil and mustard seed to pan and heat till starting to pop, then add in curry leaves and onion. Fry till the onion is starting to brown then add in the tomato and cook for about 10 minutes on high till starting to disintegrate then add the ground cashew and cook cook for another 3 minutes. Now add in the ground roasted spices and cayenne pepper and stir, now add the chicken and stir again and add in water. Cover and cook for about 15 minutes till chicken is cooked through. Taste and add salt, sugar, or more cayenne pepper to your taste. Serve with rice and enjoy.