I have already posted a Chicken Kurma recipe which was cooked with a coconut base. When I saw this recipe which is with a cashewnut base, I had to try it. Definitely a much richer cousin of the coconut based kurma, I feel it is perfect if you have a small group of guests coming in, to perfectly pair with some neychoru or jeera rice. We had this with some chapathis and thoroughly enjoyed it. Hoping off the recipe then… Recipe adapted from “The Classic Malabar Kitchen” by Faiza Azeez
- 500 gm chicken, cut into medium pieces
- 1 tsp ghee
- 400 gm onions, thinly sliced (almost 6 medium onions)
- 2 medium tomatoes, chopped
- 2 green chillies, chopped
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 2 tbsp cashew nuts, soaked in ¼ cup of water for 30 minutes and ground to paste
- ½ tsp garam masala
- Coriander leaves for garnish
- Salt to taste
- Heat ghee in a saucepan. Add 1 tbsp onion and fry till brown.
- Now add the remaining onion along with some salt and saute till it becomes soft.
- Add the tomatoes, green chilli and the pastes and cook till the tomatoes get mashed up.
- Add in the masala powders and cook till their raw smell is gone.
- Add the chicken along with the cashew paste and around ¾ cup water and cook on low flame, with closed lid till the chicken is done. Do keep stirring in between to avoid the curry sticking to the pan.
- Sprinkle in the garam masala and give a final stir. Adjust the salt.
- Garnish with coriander leaves and serve hot with chapathis, rotis, parathas or rice!
You can cook in oil as well, but I guess ghee gives it a better flavor.
I added water while cooking the chicken for some curry, since my house mates require it. If you want it dry, you can skip the water totally and cook till chicken gets cooked and is coated in the spices.