Cashewnut Chicken

This next curry is courtesy of a dear friend’s (Fazil) mom. Though no name was given for this dish I have christened it as Cashew Nut Chicken Curry. While I have stuck with the same ingredients that was provided to me, I have made my regular tweaks here & there (like originally the recipe doesn’t call for marinating the chicken while I have marinated in my version). This dish is a rich & creamy gravy dish & is tasted best when served with roti/ plain rice.

Ingredients :-

Marination

• 1 kg Chicken
• 1 tbsp. Ginger-garlic paste
• 1 tsp. chilli powder
• 1 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. yogurt
• Few curry leaves
• Salt

For the paste

• 1 tbsp. coconut oil/veg oil
• 1 onion large finely sliced
• 4-6 green chillies
• 1 tsp. ginger garlic paste
• 1 ½ tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tomato large finely chopped

Other ingredients

• ¼ cup grated coconut
• 10-12 cashewnut
• Coriander leaves to garnish

For seasoning

• 2 green chillies cut into fine pieces
• Few curry leaves
• 5-6 cashew nuts
• 1 tsp. oil

Marinate the chicken for at least 2 hours.

Grind cashew and coconut with 4-5 tbsp. water to a fine paste.

In a pan, add oil and sauté the onions. Add ginger garlic paste and sauté for a minute or two. Add green chillies.  When they are cooked, add turmeric, coriander and garama masala powder. Saute for a minute or two. Add tomatoes along with salt. Cook till tomatoes are done. Remove from flame and set aside to cool. Grind to a fine paste.

In the same pan, add 1 tbsp. oil and add chicken and stir for a while. Add the grounded onion paste. Add ½ cup water cover and cook for about 20 minutes.

Add the cashew coconut paste and ½- ¾ cup of warm water. You can also add 1 tbsp. fresh cream at this stage. Cover and cook for about 8-10 minutes.

Meanwhile, heat oil in a pan; add green chillies and sauté for a while. Add cashew nuts and curry leaves. Pour this on top of the curry.

One yummy curry I must say!!!!