Cashew Chicken Curry
The Cashew Chicken curry is super simple to make, is extremely non fussy and is made with a blend of spices easily available everywhere.. And it tastes just epic! Out of this world even!
Equipment
- A blender
- A skillet
Ingredients
- Marination:
- Chicken Breasts - 4 medium size
- Olive Oil - 1/2 cup
- Garam Masala - 1 teaspoon
- Cumin Powder - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Himalayan Sea Salt - 1/2 teaspoon
- Red Chilli Powder - 1/2 teaspoon
- For the curry:
- Cashews - 1 cup
- Water - 1 cup
- Onions - 2 roughly chopped
- Tomatoes - 2 roughly chopped
- Coriander leaves - 4 tablespoons (freshly chopped)
- Garlic - 2 cloves
- Ginger - 1 small knob
- Avocado Oil - 2 tablespoons
- Pure Desi Ghee - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Curry Leaves - 2 twigs
- Garam Masala - 2 teaspoons
- Cumin powder - 2 teaspoons
- Turmeric powder - 1/2 teaspoon
- Red Chilli powder - 1/2 teaspoon
- Himalayan Sea Salt - 1 teaspoon
- Chicken Curry Masala - 2.5 tablespoons
- Onion Powder - 1 teaspoon
Instructions
- First we will soak the cashews in a cup of water for atleast 4 hours
- Next for marination, chop the chicken breasts into cube size pieces and transfer them to a zip lock bag and add in olive oil and Garam Masala, cumin powder, turmeric powder, red chilli powder an Himalayan sea salt to the chicken
- Then lock the zip lock bag, coat the chicken with the spices and the oil and keep it in the fridge to marinate for atleast 2-3 hours
- For the gravy add the soaked cashews along with the water to the blender pot, add in onions, tomatoes, garlic, coriander leaves and ginger and blend them together
- Half way through the blending add in the avocado oil from the place provided to add in extra ingredients while the blending process is on
- Blend until you get a creamy coarse mixture
- Next to a heated skillet add in 2 tablespoons of pure desi ghee
- Once the ghee is adequately hot add in the mustard seeds and cumin seeds and once they start crackling add in the curry leaves and saute for about 30 seconds
- Thereafter add in the cashew curry from the blender and mix well
- Cook this mixture for 20-25 mins until all the raw smell of onions, garlic and ginger goes away and the oil starts to separate
- Keep stirring throughout the 20 minutes to make sure that the mixture doesnt stick to the bottom of the pan
- After 20 minutes add in the marinated chicken and coat well with the curry
- There after add in the spices – 2 teaspoons garam masala, 2 teaspoons cumin powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon red chilli powder, At this point you can also add extra salt if you wish
- Mix the spices with the chicken and cover the skillet and cook the chicken along with the spices for another 20 minutes
- After 10 minutes give it a check by stirring the chicken a bit and cover the lid again to cook for a further 10 minutes
- Thereafter add in the chicken curry masala and onion powder and mix well and cover the skillet for a further 7-10 minutes so that the spices reap into the chicken and give your curry the desired godly taste
- After the last 10 minutes turn off the gas and garnish with fresh cut coriander leaves
- Treat your self with this OUT OF THE WORLD Cashew Chicken Curry Recipe