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Cashew Chicken Curry (Kaju Curry)
I begin saying that this is a curry for the ages….!!!!
I wrote this recipe keeping in mind the fact that we all love a little cashew in many Indian gravies. So why not make the whole gravy using cashew nuts and see how it turns out. The dish boasts of some bold flavors owing to the use of some Indian spices.
Interestingly cashews were introduced to India in the 16th century by Portuguese explorers sailing from Brazil. They had planted cashew trees in Goa to prevent coastal erosion because of their extensive root system. It is believed that the elephants spread the nuts in different parts of the country across the peninsula. So if you like this dish, thank the Portuguese
The cashews can be substituted with almonds too but that will make the gravy a bit sweeter than this one. The dish can also be made using melon seeds or soaked poppy seeds too.
Do try it and let me know your experience of this dish in the comments below.
Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.
Cuisine – Indian
Course – Main Course
Keywords- Indian, Chicken Curry, Cashew Chicken, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 35 mins
Ingredients:
2 Tablespoons of ghee
½ Cinnamon stick
5 Cardamom pods
2 Bay leaves
4 Cloves
1 Onion chopped small
1 Tablespoon of ginger garlic paste
1 Green chili sliced in the middle
1.5 Teaspoon of coriander powder
1.5 Teaspoon of white pepper powder
1.5 lb of chicken cut into medium pieces
Salt to taste
1.5 Teaspoon of garam masala powder
15 cashew nuts
1.5 Teaspoon of kewra water
RECIPE :
1. Soak 15 cashew nuts in water for 5 minutes and then blend them into a paste. Keep it aside.
2. Take a pan and bring it to heat, pour the ghee in it and let it melt on medium heat.
3. Add the cinnamon stick, cardamom pods, bay leaves, cloves and onions and sauté them together until the onion turns into a golden brown color.
4. Add the ginger garlic paste, green chili, coriander powder, white pepper powder and sauté for 5 more minutes stirring them occasionally.
5. Add the chicken and mi them with the spices and onions. Now close the lid and cook for 15 minutes.
6. Open the lid – add salt and garam masala powder and sauté for 2 more minutes.
7. Pour the cashew paste into the pan, mix it thoroughly with the chicken. Now pour ½ cup of water in the pan , close the lid and cook for 5-7 minutes stirring occasionally.
8. Sprinkle some kewra water and the dish is ready.
9. Garnish the dish with some fried cashew nuts and ghee and fresh cilantro leaves.
You can eat this with Naan bread or a simple bowl of Peas or any other Pulao.
Do check out the recipe in YouTube for better understanding. Don’t forget to follow me on Instagram and subscribe to the channel debscraftycuisine in YouTube for more exciting recipes. Click the icons at the bottom to launch the social media handles.