Using Herbs and Spices


Asian Home Recipe

Chicken Curry with Cashews Recipe

Ingredients :

1

125 g

3 tablespoons

2

3 cloves

1 1/2 teaspoons

3 tablespoons

1 teaspoon

3 teaspoons

3

2 tablespoons

2 teaspoons

1/2 cup

Chicken about 1.75kg

Raw cashews, finely ground

Ghee or oil

Large onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Curry powder

Chili powder, optional

Salt

Ripe tomatoes, peeled and chopped

Chopped fresh coriander

Garam masala

Yoghurt

Method :
  • Cut the chicken into serving pieces.

  • For curry, pieces should not be large, so separate drumsticks from thighs, wings from breasts, and cut breast into 4 pieces.

  • If large, the thighs and drumsticks can be chopped in halves using a heavy cleaver and cutting through the bone.

  • The smaller the pieces of chicken, the better the spices can penetrate.

  • Heat ghee or oil in a large saucepan and gently fry onion, garlic and ginger until soft and golden, stirring occasionally.

  • Long slow cooking at this stage is the basis of a good curry.

  • Add curry powder and chili powder and stir for 1 minute.

  • Add salt, tomatoes, chopped herbs and cook to a pulp, stirring with a wooden spoon.

  • Add chicken. Stir well to coat chicken with spice mixture.

  • Cover tightly and simmer on very low heat for 45 minutes or until chicken is tender, stirring with a wooden spoon every 15 minutes and scraping base of pan to ensure that spices do not stick.

  • Stir in garam masala and yoghurt and simmer, uncovered for 5 minutes.

  • Last of all, stir in the cashews and heat through.

  • If preferred, the curry may be sprinkled with extra chopped coriander before serving.

  • Serve with chapatis, parathas, puris or rice.

Note : For a milder flavor, use paprika instead of chili powder. It will give a good red color without adding to the heat of the curry. The cashews can be ground in a nut mill or an electric blender or very finely chopped.

 

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