Its been sometime right? What can I say, there isn’t any particular reason for this gap apart from my laziness ;). Anyways I’ve decided to get back into action and post this chicken curry recipe. I am not very sure what kind of a recipe is this, so am just calling it “Kerala Chicken Curry”, nothing fancy about it :). I played around with some of the recipes that I’ve posted before and got this one, it turned out to be a decent one. So I thought of sharing with you :) It goes well with almost anything…rice, roti etc but I like it the best with puttu :)
Before going to the recipe, I want to share some happy news with you. Ann & Nancy were kind enough to pass on some awards to me. Thanks a ton friends, it always feel great to be at the receiving end of something sweet & beautiful, right? I would like to share it with all bloggers & especially Veena, Tina, Ally, Happy Cook, Reshmi, Ria & Divya.
These are the awards:
Girls, hope you too will like it :)
Here is the recipe…
- 750 gms Chicken measured after cleaning
- 4 med – big Onion sliced finely
- 1 – 1.5 tbsp Crushed Ginger & garlic
- 2 tsp Kashmiri chilly powder
- 3/4 – 1 tbsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Garam masala
- 1/2 tsp Fennel powder
- 1/4 – 1/2 tsp Black pepper corns
- 1 med – big Tomato chopped finely
- 1-2 tbsp Cashew paste
- 3 – 3.5 cups Water
- Curry leaves
- 4-5 Small onions / Pearl onion
- Curry leaves
- Grind together ingredients from ginger garlic – black pepper corns, with 1-2 tbsp water, into a fine paste.
- Heat oil in a pan. Add sliced onions. Cook till it becomes golden brown colour. Add ground masala & curry leaves. Fry the masala till the oil appears. Add chopped tomatoes. Mix well & cook for 3-4 mins. Add cleaned chicken pieces & salt. Mix well and make sure that chicken pieces are coated well with masala. Add 2- 2.5 cups of water. Cover & cook till the chicken is almost done.
- Add the cashew paste to 1 cup of water and pour to the curry. Mix well and bring it to a boil. Reduce the flame. Cook for a few more minutes & remove from fire. Garnish with fried small onions & curry leaves (optional)
The gravy tends to thicken in due course, so adjust the consistency of the curry accordingly. For cashew paste, soak around 10-12 cashews (you can adjust the qty as per your taste) in 3 tbsp hot water for 10 mins & grind to a smooth paste. I used coconut oil for this curry.