Chicken Curry with Cashews Recipe

Chicken Curry with Cashews Recipe

Ingredients :

1.75 kg chicken

3 tablespoons ghee

2 large onions, chopped finely

4 cloves garlic, chopped finely

1 1/2 teaspoons fresh ginger, grated finely

3 tablespoons curry powder

1 teaspoon chili powder

3 teaspoons salt

3 ripe tomatoes, peeled and chopped

2 tablespoons fresh cilantro, chopped

2 teaspoons garam masala

1/2 cup yogurt

125 g raw cashews, ground finely

 

Method :

Wash and cut the chicken into bite-size pieces. separate the drumsticks from thighs, wings from breast, and cut the breast into 4 pieces. If too large, the thighs and drumsticks can be cut into half. The pieces of chicken needs to be smaller so that the spices can penetrate easily. Heat a wok with the ghee and gently saute the garlic, onion and ginger until soft and golden, stirring frequently. Add currey powder and chili powder and stir for 1 minute. Add tomatoes, chopped herbs and salt. Cook to a pulp, stirring with a wooden spatula. Add the chicken pieces and stir well to coat with the spice mixture. Cover the wok tightly with a lid and simmer on very low heat for 45 minutes or until the chicken is tender, stir occasionally and scrapingthe base of the wok to ensure that the spices do not stick. Stir in the garam masala and yogurt and simmer, uncovered for 5 minutes. Lastly, add in the cashews and heat through. Serve with steamed white rice.

 

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