Cashew Chicken Curry
A very rich and flavorful chicken curry which is perfect on special occasions, yet involves less cooking and prep time.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Main Course
Serves: 6
Prep time:
Total time:
Ingredients
- 700 g boneless chicken
- 4 T cashews
- 4 jalapeno peppers or green chillies
- 2 t black pepper
- 1⁄2 t turmeric
- 1⁄4 c cilantro chopped
- 2 T dessicated coconut or fresh ground coconut
- 1 t coriander powder
- 1 t cumin powder
- 1 c yogurt
- 2 onion (chopped)
- 1 cinnamon inch flat stick
- 3 cardamom
- 3 cloves
- 1⁄2 t caraway seeds/ shah zeera
- 1 t ginger paste
- 1 t garlic paste
- 1 t salt (add to taste)
- 2 T oil
Instructions
- In a large nonstick pan/ skillet heat oil, add the 'Garam Masala' ingredients- cinnamon, cardamom, cloves and caraway. Next add the chopped onions, garlic paste and ginger paste and sauté together.
- To the pan add the cubed boneless chicken. Sauté it till the water starts to absorb. Spice up this chicken with salt, ground black pepper, and ground green chillis.
- Blend the desiccated or fresh coconut along with 3 tblsp soaked cashews to a paste like consistency and add it to the chicken. The cashews and coconut give richness to the curry. Next add yogurt to the pan and cook the chicken in this gravy till done. Lastly garnish with few cashews and cilantro.
- Serve warm or fresh with naan, roti or pita bread.
Notes
Cashews and coconut are cholesterol high ingredients, so indulge and enjoy this recipe only occasionally.
Serving Size
Serving size: 6
