Cashew Chicken Curry

Indian Food! Those two words brings so much excitement in my household. This time it happened on a weekday, I usually tend to make Indian on a weekend, but a Thursday night is almost the weekend right?… 🙂 So after getting Miss D fed and bathed, I handed her over to K to get her to bed and began working on this curry! I enjoy eating a salad and food that is not deep fried
but there is something magical with the smell that takes over the whole house when you make a curry. Right when the onions, ginger and garlic get together, its just great!

If you are into curries, definitely recommend making this one 🙂 Your family will love it! Creamy and very flavourful, and not too spicy if you are afraid of some chilli pepper action.
I served this with some coconut rice, You can find the recipe for the rice here, it was part of the first couple of posts from March 2010 when the blog began! 🙂
(Recipe here:https://eaterspot.wordpress.com/2010/03/22/coconut-rice/).

photo

Ingredients:

  • Chicken: I went with 5 chicken thighs that I cut further into smalller pieces. You can be adventurous and use a whole chicken :). Chicken Legs or breast will work too
  • Onion: 2 chopped
  • Tomatoes: 3 diced
  • Ginger: 1 tbsp worth (mashed) or use 1tbsp of ginger paste
  • Garlic: 3 cloves (mashed) or use garlic paste
  • Chilli Pepper: 1 slit lengthwise
  • Turmeric Powder: 1 tsp
  • Cumin & Coriander Powder: 2tbsp
  • Chilli Powder: 1tsp
  • Cumin Seeds: 1/2 tsp worth
  • Salt
  • Oil: 2 tbsp
  • Cashews: 3/4 cup finely ground
  • Yogurt: 3/4 plain yogurt
  • Fresh Coriander leaves for garnish

To the heated oil, add the cumin seeds, onion, garlic, ginger and the chilli pepper.
Sauté until the onions have softened. This should take about 5 minutes. Next add the masala powder,
now for those who don’t have the spices I have mentioned, 3 tbsp of curry powder from the store will be fine too.
Stir the spices through and allow it to cook for a couple of mins. Next add the chicken and some salt, stirring to coat well. Finally add the tomatoes, 1/4 cup of water and bring it to a simmer.

Let the chicken cook through and tomatoes get all mushy. Add some salt again if needed.

While the chicken is cooking, grind the cashews in an electric spice grinder to a powder.

Right before serving, add the ground cashews and the yogurt. Gently mix it all together.

Garnish with freshly chopped coriander leaves.

It’s a great dish to go with some white rice or make it extra special by serving it with some coconut rice.

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