Cashew Chicken Curry

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Chicken - 500 g
  • Ginger-Garlic paste - 2 tsp
  • Onion - 2 medium (finely chopped)
  • Curry leaves - 2 Strands
  • Coriander -1/2 bunch
  • Mint - 1/2 bunch
  • Dry Coconut - 1 no.(small one)
  • Poppy seeds - 3 tbsp
  • Cashew powder - 1/2 cup
  • White vinegar - 4 tbsp
  • Turmeric powder - 2 tsp
  • Red chilli powder - 2 tsp
  • Garam masala - 1/2 tsp
  • Salt to taste

How to Make Cashew Chicken Curry

  • Wash chicken pieces with white vinegar and 1 tsp turmeric powder.
  • Marinate chicken for 30 minutes with salt, turmeric, red chilli powder, little oil, ginger garlic paste and garam masala.
  • Cut dry coconut and gently roast it in a pan.
  • Roast the poppy seeds and make a thick paste of coconut and poppy seeds.
  • Heat oil in the pan, add curry leaves and onion.
  • Saute them until mild brown.
  • Add mint and coriander. Saute for 30 seconds.
  • Add marinated chicken and mix until all the water evaporates.
  • Now add the grinded paste and mix well.
  • Cook chicken in low heat.
  • Add cashew powder, water (for gravy) and cook until chicken is done.
  • Serve with rice.

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