Chicken in a Cashew Nut Sauce

This one is delicious!

2 medium onions
2 T. tomato puree
1/3 c. cashew nuts
1 ½ t. garam masala
1 t. garlic pulp
1 t. chili powder
1 T. lemon juice
¼ t. turmeric
1 t. salt
1 T. plain low-fat yogurt
2 T. corn oil
1 T. sultanas (golden raisins)
1 lb. chicken, cubed
1 ¼ c. water

1. Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.
2. Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all the ingredients in the food processor for a further 1-1 ½ minutes.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for about 2 minutes, lowering the heat if necessary.
5. Add the sultanas and chicken and continue to stir fry for a further 1 minute.
6. Pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
7. Check to see that the chicken is cooked and the sauce is thick. Cook longer if necessary.
8. Serve over rice.