Chicken & Cashew Nut Curry
Chicken & Cashew Nut Curry
Dig into this quick and easy Indian chicken curry recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 2 hours
  • Cooking Time 55 minutes
  • Yield 2 servings
  • 1 kilogram of boneless Chicken thighs and legs, cut into 2 inch pieces
  • 12 cloves of Garlic peeled
  • 2.5cm of Ginger, peeled and chopped
  • 40 grams of Coriander seeds
  • 8 grams of Cumin seeds
  • 4 whole dried red Chillies
  • 6 Cloves
  • 8cm Cinnamon stick
  • 225 grams of white Cashew nuts
  • 100 grams of grated Coconut
  • 1 large or 2 medium sized Onions chopped
  • 100 grams of vegetable oil
  • Salt to season
  • Garnish:
  • 25 grams of toasted Cashews
  • 3 tablespoons of natural yoghurt
  • 2 tablespoons of crispy fried Onions
  1. In a bowl put 100g of cashew nuts and add just enough warm water to soak them for 2 hours. Drain and place them in either a blender or food processor, adding again a little warm water. Blitz to a thick smooth paste. Set aside
  2. Using a large frying pan, dry-roast the garlic, ginger, coriander seeds, cumin seeds, red chillies, cloves and cinnamon over a low heat for 5 minutes
  3. Add the coconut, 75g of the cashew nuts plus the onions and roast for a further 10 minutes, stirring all the time
  4. Remove the pan from the heat and leave to cool in the pan. Grind the mixture either in a blender or food processor with 150ml -250ml of water for a very smooth consistency
  5. Heat the oil in a wide cooking pot, add the blended spice mixture and fry for 10 minutes over a low heat. Add the ground cashew nut paste with some salt and fry for another 2-3 minutes
  6. Increase the heat to medium high, and add the chicken. Fry for 5 minutes, then add the remaining cashews
  7. Stir -fry for a minute or so, then add 600ml of water. Bring to the boil, reduce the heat to low, and simmer until the chicken is tender
  8. Serve with saffron basmati rice. Garnish with a dollop of yoghurt, toasted cashew nuts and crispy fried onions

NB - Make sure whilst grinding the spices, the resulting paste is very smooth to a fine consistency. The sauce may look curdled if not done properly

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