Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt

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Isn’t life about moving on with the tide, and being graceful whether it is happiness or sadness? A beautiful slide Iwould like to share today…

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Today’s recipe is a very rich chicken curry, which is definitely a treat! I adapted this recipe from a very good cookbook called “The Essential Kerala Cookbook“, which has a huge list of amazing Kerala based recipes but unfortunately does not have pictures to see how the end result looks like! 🙁 I hate cookbooks like that, but the recipes in this were so traditional that I had to get it. This particular recipe was mentioned as a Mopila (Muslim community) recipe and once I cooked it, I got it from the taste! Our recipes are not extremely spicy and have a high dependence on coconut, cashews and ingredients likewise that add a slight sweetness and richness to the recipe. This curry is no different. I must say that this was perfect match with chapathis but it would taste even better with some Neychoru. Off to the recipe…

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Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt

Course Chicken

Cuisine Malabar

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 1 kg chicken cut into medium pieces
• 1/2 cup yogurt
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp coconut oil
• 2 1/2 tbsp cashews chopped
• 2 large onions sliced
• 1 pc cinnamon
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• For paste:
• 2 1/2 tbsp cashew nuts
• 3 tbsp yogurt

Instructions

• Clean and pat the chicken dry.
• Mix the yogurt, turmeric and salt together.
• Add the chicken and mix well. Allow to marinate for at least one hour.
• Heat 1 tbsp oil in a saucepan. Fry the cashew nuts briefly. Drain and set aside.
• Add the remaining oil. Add the cinnamon and fry briefly.
• Add the onion and saute till soft. Mix the red chilli powders in half cup of water and pour into the onion. Saute for couple of minutes.
• Add the marinated chicken along with all the marinade and cook till the chicken gets done. Keep sauteing occasionally so that it does not stick.
• Make a smooth paste of the ingredients mentioned under "for paste". Once the chicken is almost done, add the paste and cook for five minutes.
• Switch off and garnish with the fried cashew nuts. Serve warm with chapathis, rice or even bread!

Notes

The original recipe states 4 tsp red chilli powder. I combined both to reduce the spice levels. If you can take it, then add more.
I cooked the chicken in a pressure cooker on medium for one whistle and allowed the pressure to go by itself. Therefore, I had some curry. If you cook in a saucepan, it will be a drier masala.