Chicken Curry with Creamy Cashew Paste Recipe from Soulful and Healthy
This chicken curry might look complicated with the numerous steps but trust me it is not, once you know how to make it, it all works smoothly. Using most of the cupboard ingredients, you can impress your guests or family with this absolutely gorgeous tasting chicken curry which tastes nothing less than a restaurant one.
For the marinade
− 1 tsp Kashmiri red chilli powder or paprika
− 3/4 tsp turmeric
− 3/4 tsp Garam masala powder
− 1/4 tsp sea salt
− 1/2 tsp ground pepper
− 1 1/2 tsp ginger and garlic paste
− 2 tsp lemon juice fresh
− 100 grams cashews soaked overnight
For the curry
− 1 and half cups of water to grind the cashews
− 3 breasts of chicken cut into one inch cubes
− 2 medium onion finely chopped
− 5 vine tomatoes chopped
− 1 and 1/2 tbsp tomato purée
− 1 tbsp ginger and garlic paste
− 1 tsp Kashmiri chilli powder (or paprika)
− 1 tsp cumin powder
− 1 tsp coriander powder
− 1 tsp turmeric
− 1 tsp garam masala
− 2 tbsp ghee or sunflower oil
− 1 tbsp melted butter for basting
− Pink Himalyan salt to taste
1. Soak the raw cashews in a bowl of water and let it sit overnight. Rinse them well and set aside until needed.
2. Chop the chicken into 1×1 inch cubes and add all the ingredients for the marinade and set aside for at least an hour or overnight.
3. If using wooden skewers soak them in water and leave for half an hour. This step is very important so that they don’t burn while grilling.
4. Pre-heat the oven to 200 degrees Celsius.
5. Skew the chicken pieces on to the skewers and grill, on grill mode for 30 mins. Brush the chicken with melted butter and turn over so it grills evenly.
6. Blend the cashews into a fine smooth paste and set aside.
7. Heat the ghee or oil on a heavy bottom nonstick pan, add the chopped onions and sauté for a few mins, about 4 to 5, until translucent. Make sure not to burn them.
8. Add the ginger and garlic paste and sauté for another minute or two, until the raw smell disappears.
9. Add the chopped tomatoes and fry for about 5 to 8 mins. Add salt to taste as this stage. It helps to cook the tomatoes faster.
10. Add the tomato purée and stir well. Add all the spices and give it a good stir so it’s all combined well.
11. Once the chicken is done add it to the curry and mix well. Now add the cashew paste and stir until combined.
12. At this stage if the curry looks too thick add about 1/2 cup of water and stir.
13. Bring it to a simmer for five minutes then remove from the heat.
14. Serve with steamed basmati rice or naan, whichever you prefer.
RECIPE BY SHILPA KIRAN
Healthy eating doesn’t have to be boring, That’s what I told myself when I started blogging three years ago. I share healthy recipes, inspirations and ideas from my little kitchen in Dublin. With a cultural mix at home my recipes are not specific to one cuisine alone. I discovered so many wonderful ways of cooking which are all very healthy and not compromising on taste. Most of my recipes are gluten free, sugar free and diary free. I still enjoy treats from time to time but not at the cost of my health. I found a right balance between enjoying good food and also eating more organic and wholesome food. Hope you enjoy my recipes as much as I enjoy making them.
[su_button url=”https://www.facebook.com/soulfulandhealthy” background=”#3f52a4″ icon=”icon: facebook”]Shilpa Kiran[/su_button] [su_button url=”https://www.instagram.com/soulful_and_healthy/” background=”#A78365″ icon=”icon: instagram”]Shilpa Kiran[/su_button] [su_button url=”https://twitter.com/suk_shilpakiran” background=”#52a7ec” icon=”icon: twitter”]Shilpa Kiran[/su_button]