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When Raman first met my extended family on his initial trip to India (which he ventured to take after two years on the diet), we explored many variations of our traditional family recipes that could work for him. This recipe was passed down to us from my maternal grandmother Zulekha Vasi, who was known to her friends and family to always turn out delicious meals with the utmost care and precision–with great attention to using fresh and homemade ingredients. - Nilou


¼ pound whole raw cashews (unroasted)
1½ pounds (660 g) boneless, skinless chicken, cubed
2 tablespoons (28 g) ghee, divided
2 cups (480 mL) hot water
salt and black pepper to taste
1 cup (150 g) mushrooms, sliced
1 medium jalapeño chili, seeded and chopped


1. Blend the cashews into smooth consistency, using a food processor or blender
2. Do not over-blend, as this will turn the cashews into an oily paste
3. Set it aside for a few minutes
4. On a stovetop pan, sauté the chicken in 1 tablespoon of ghee over medium heat
5. Brown the chicken on both sides
6. Add in the hot water, salt, and pepper
7. Cook on a low flame until chicken is tender
8. Strain the broth from the chicken and set both aside
9. In a separate pan, melt the remaining 1-tablespoon ghee and sauté the ground cashews on low heat, turning frequently until aromatic
10. Pour in the broth from the chicken (but not the chicken pieces yet), and stir until it is an even paste
11. It will have a thick consistency
12. Then add in the chicken pieces to the cashew broth mixture and allow them to simmer together for a few minutes
13. Finally add in the mushrooms and chilies
14. Simmer for 10 minutes, stirring frequently
15. Do not allow the cashew “sauce” to burn


4-6 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0