3.5oz -100g cashew nuts, soaked in water for 1 hour
1 tbsp red chili paste
14oz – 400ml coconut milk
1 tsp brown sugar
Salt to taste
First, dice the chicken into bite size. Place in a small bowl ready for marination. To the chicken, add the turmeric, chili powder, garlic, salt and 1 tbsp olive oil. Mix well and place covered in fridge 2 to 8 hours. Remove from fridge 20 minutes before use.
In a large frying pan over medium heat, heat 3 tablespoons of olive or vegetable oil. Add minced ginger, cardamom pods, cloves, and curry leaves. Fry in hot oil until fragrant, about 1-2 minutes.
Add chopped red onion and sauté until soft and lightly golden. Add chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
Add the marinated chicken pieces to the pan and stir well. Cook for 5 minutes, allowing the chicken to absorb the spices.
Stir in the red chili paste and cook for 2 minutes, ensuring it coats the chicken evenly.
Add the cashew nuts, the brown sugar (or kithul) and stir gently to combine with the chicken and sauce. Cook for 4 minutes.
Reduce the heat to low and pour in the coconut milk. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Taste and adjust salt and sweetness if needed.
Fresh coriander leaves, for garnish
SickBurnBro
TIL curry comes from leaves.
tayl0559
as a texture person this is like my worst nightmare. deliciously soft chicken curry then suddenly *CRUNCH* into a cashew. its like eating a minefield
3 Comments
Source: [Recipe 30](https://recipe30.com/chicken-and-cashew-curry.html/)
1lb – 500g – chicken thighs (no skin)
1 tsp turmeric powder
1 tsp chili powder
1 tbsp minced garlic (4-5 cloves)
1 tsp salt
4 tbsp olive or vegetable oil
1 tbsp minced ginger
4-5 green cardamom pods, slightly crushed
3-4 cloves
1 sprig curry leaves
1 large red onion, finely chopped
2 large tomatoes, chopped
3.5oz -100g cashew nuts, soaked in water for 1 hour
1 tbsp red chili paste
14oz – 400ml coconut milk
1 tsp brown sugar
Salt to taste
First, dice the chicken into bite size. Place in a small bowl ready for marination. To the chicken, add the turmeric, chili powder, garlic, salt and 1 tbsp olive oil. Mix well and place covered in fridge 2 to 8 hours. Remove from fridge 20 minutes before use.
In a large frying pan over medium heat, heat 3 tablespoons of olive or vegetable oil. Add minced ginger, cardamom pods, cloves, and curry leaves. Fry in hot oil until fragrant, about 1-2 minutes.
Add chopped red onion and sauté until soft and lightly golden.
Add chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
Add the marinated chicken pieces to the pan and stir well. Cook for 5 minutes, allowing the chicken to absorb the spices.
Stir in the red chili paste and cook for 2 minutes, ensuring it coats the chicken evenly.
Add the cashew nuts, the brown sugar (or kithul) and stir gently to combine with the chicken and sauce. Cook for 4 minutes.
Reduce the heat to low and pour in the coconut milk. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Taste and adjust salt and sweetness if needed.
Fresh coriander leaves, for garnish
TIL curry comes from leaves.
as a texture person this is like my worst nightmare. deliciously soft chicken curry then suddenly *CRUNCH* into a cashew. its like eating a minefield