Chicken Cashewnut Curry Recipe:
Succulent Chicken cubes cooked in a smooth flavorful cashewnut curry.
Cooking with cashew nuts isn’t new to an Indian household; it’s been a symbol of affluence since the times in history. All rich and delicate cooking in the house of the kings or riches would use exotic dry fruits and Cashews would remain integral to both the savories and the sweets. And why not, the sweet, dense and mellow flavours of the cashewnuts is what makes it unique and a must have ingredient in our pantry.
The recipe I am about to share is my mom’s star party recipe, since I didn’t have it written somewhere I made my own alterations and adjustments. So, it’s my adaptation of a legend, having said that I must say that most great cooks or the ones I know of (like, my mom or mom in-law or grand mom’s) rely on simple approximations, which has never turned out any less perfect than a measured list of ingredients. That’s what is called a real knack for the art of cooking, well in past whenever I’ve made this one I too have just used approximations but since I wanted to share it, this once I finally took notes. Oh, not that I had intentions to brag about my ‘knack’ but yes it feels good to know that I can do what I love to do, that is COOK.
Now, this chicken cashew curry Is neither mild nor sweet, it’s just soft and mellow with the hint of spices and chilies intact; that is to say it’s just the way we Indians love to have it when served with Parathas or Rotis (Indian Bread).
Ingredients (Serves 2):
- ½ kg boneless chicken, cut to bite size cubes
- 2 small onion, fine chopped,
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 small tomatoes
- 2-3 medium green chillies, fine chopped
- ½ tsp coriander seed powder
- ½ tsp cumin pwd
- ½ tsp turmeric
- ½-1/4 th tsp red chilli pwd
- ½ tsp black pepper pwd
- 2 green cardamom
- 1 small stick of cinnamon
- 2 tbsp cooking oil, any vegetable oil
- 1 & ½ tbsp cream
- 15-20 kernels of cashew
- Salt to taste
- Handful of chopped fresh coriander
- Heat oil in a wok and sauté the chopped onion, add a little salt to avoid it from burning. Fry till it is soft and then add ginger, garlic, turmeric, red chilli pwd, coriander pwd, cumin pwd and fry together on a low flame till a little oil oozes out at the corners.
- While the spices fry, quickly make a cross-section slit at the base of each tomato, de-core and boil with ½ cup water. One soft, discard the skin and add it along with the water to the frying spices. Add chopped green chillies and turn the flame high, then fry them together mashing the tomatoes a little till the liquid almost dries up.
- Then add the chicken pieces and turn flame to low. Add the cardamom and cinnamon stick and ½ cup of water, give a stir and add salt to taste and the pepper powder. Then cover cook slowly until the chicken is cooked. It should take about 10-15 minutes depending on the size of the pieces.
- While the chicken cooks, divide the cashews into two parts, make one part into a smooth paste with the cream and just dry roast the second part and keep aside.
- Check chicken if it’s cooked then add the cashew cream paste and cook on high flame for only 1-2 minutes. Finally add just ½ cup of warm water and as soon as it comes to just 1 boil turn off. Stir in the roasted cashew and top up with fresh coriander and serve with bread of your choice.
Dos and Don’ts:
- Just make sure to adjust the cooking time according to the size of the chicken pieces.
- To make a creamier texture you may add milk instead of water at the final stage.
- Do not fry the recipe after adding cashew paste too much.
- A different variation calls for replacing thick cream with coconut cream, so you may try that too.
You may also like: