Friday, 25 September 2015

Curried Chicken with Cashew Nuts


A few months have passed since I last posted; a long hiatus as usual. It is always hard for me to come back here after vacations for some reason. And this time, I have recipes that were shot even before we went home. I got a bit detached from the blog, but then that is nothing unusual if you have known me in the past few years.
Also, I had several distractions at hand. For starters, I fell again into the vicious circle of enthusiastically beginning cross stitch works and leaving them halfway done. I had vowed to myself not to take up any needle work for some time. It is incredibly tiring to the eyes and I never seem to like simple patterns. I am half blind as it is and at this rate would end up doubling the power of my spects. Sigh.

And then there were some things that needed to be sorted; or rather things that needed to sort out by themselves. Happily, things have fallen into place, at least temporarily.

A good thing is that during the break I came across several start ups that I just love. I will hopefully get to mention them over a few posts once I sort out my drafts, clogged with posts that should have been up earlier.
Looking back, this was the first trip to Kerala that I wanted to get over with somehow. I was not that enthusiastic about taking the trip in the first place. Quite strange, considering that I am the one who normally talks the 'I-should-be-perpetually-near-it-or-else-my-office-laptop-will-die-heartbroken' Techie into booking tickets. For now, we will just blame it on the hairdresser who cut my hair too short on the sides, making it impossible for me to tie it up in any decent manner. (Not really though, for I still don't want to go home!)
In any case, despite not touching the camera for weeks, I still ended up styling these shots with 'lines' as before. I have gotten over the look now, but I have enough to tire you out. May be I will just disperse them in between more normal shots.

The cashews make this curry slightly rich, though not gloatingly so. Also, it does not have much gravy. So you might need some dal curry or something similar on the side, especially if there are those who demand plenty of gravy at the table.

Ingredients:
  1. Chicken, cut into medium sized pieces - 1/2 kg
  2. Onions, thinly sliced - 1 and a 1/2 cups
  3. Ginger Garlic Paste, freshly pounded - 1 tbsp.
  4. Kashmiri Red Chilli Powder - 1/2 tbsp.
  5. Homemade Meat Masala Powder - 1/4 tbsp.
  6. Turmeric Powder - 1/4 tsp.
  7. Cashew Nuts, whole or halved - 1/4 cup
  8. A mix of Coriander and Mint Leaves, chopped finely - 2 to 3 tbsp. (I normally add just a few leaves of mint as I don't like the way it overpowers every other flavour.)
  9. Lime Juice - of about 1/4 of a lime (Taste and adjust.)
  10. Salt
  11. A Neutral Tasting Oil
  12. Water
To Finish Off:
  1. Homemade Meat Masala Powder - A couple of pinches.
  2. Green Chilli, slit and fried - 1 (Optional) or a few Coriander Leaves 
Directions:

Heat up some oil and fry the cashews till they turn golden. Drain and keep aside both the oil and the nuts.

Heat up the pan in which you are going to cook the curry. If you are using the chilli, fry it in just a bit of oil till a few blister spots appear and take it out. (Please note that it is very important to slit the chilli before putting it in oil. Otherwise it will burst and cause the hot oil to splash out and burn your skin.) 

Add more oil to the pan, followed by the sliced onions. Saute till they turn a deep brown and then add the ginger garlic paste. Fry it till the raw smell is gone and add all the powders. (Add a touch of water if needed to prevent the powders from burning.) Saute well and add the chicken. Turn the heat to a high and stir so that the masala coats the chicken and the outside of the chicken pieces gets sealed. Now add some water, salt, and lime juice. Stir well and cook covered till the chicken is more than three quarters done.

Now add the leaves and the fried cashews. Allow the chicken to cook completely. Taste and adjust salt, lime juice and meat masala, and switch off.
Transfer to a serving bowl and garnish with a couple of pinches of meat masala powder and the fried chilli/cilantro.

Notes:
  1. As was mentioned earlier, it is important that you slit the chilli before putting it in oil. Otherwise it will burst and cause the hot oil to splash out and burn your skin.
  2. I use Kashmiri Red Chilli Powder in most of my curries for its milder and richer taste. You can use a spicier type or a combination of both if needed.

2 comments:

  1. So good to see you back Priya... I guess we all have that "I don't want to go home" phases... hehe... the curry looks studded with cashew jewels, delicious...,

    ReplyDelete
    Replies
    1. Thanks a lot, Rafee :) Ha ha :) I thought I must be only one with such a phase!

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