How To Prepare Macaroni in Cashew Nut Cream

Cashews, as with other tree nuts, are a good source of antioxidants and also a source of dietary trace minerals copper, manganese, magnesium and phosphorus. They grind the seeds into a poultice for treating snakebite's, cracked heels or as an anti fungal agent, Chemicals identified in cashew shell oil have been assayed against Streptococcus mutant, a bacterium responsible for many dental cavities. This recipe is a combination of this awesome tree with pasta.

Ingredients:
- 1 cup Macaroni

- 2 tablespoons Cashew nut paste

- 1 tablespoon Vegetable Oil

- 1 tablespoon ground Tomato

- Ground fresh Pepper to taste

- 1/2 medium size Onion (chopped)

- 1/2 cup fresh shrimps

- 1/2 cup boiled cubed Chicken

- Seasoning to taste

- 1 cup Chicken stock or water

- 2 tablespoons chopped Curry leaves or Curry leaves

Direction:
1. Boil the macaroni till soft and set aside

2. Grind the Cashew nut until smooth. Cashew nut has quite some oil, so you may want to intermittently pop the ground cashew nut into the freezer to freeze the paste so when you grind again it moves smoothly in the blender

3. Dissolve the cashew nut into a smooth paste with about 2 tablespoons of warm water and set aside

4. Heat up the oil fry the onion, tomato, pepper, add seasoning and salt to taste.

5. Add the shrimps, chicken and chicken stock and cook for about 5 minutes

6. Stir in the cashew paste quickly and allow to boil for about I minute stirring through. It is advisable to keep some little quantity of cashew paste nearby in case you need to further thicken the sauce.

7. Chop up the basil or curry leaves

8. Stir the macaroni and curry leaves into the cashew nut sauce.

9. You could return the whole pot to the fire for 1 minute stir well to warm things up. Serve the Macaroni in Cashew nut cream hot.