Kaju Murgh Kari Cur­ried chicken with cashew nuts

Post - - RECIPES -

1.7kg whole chicken

3 ta­ble­spoons ghee or oil

2 large onions, finely chopped

3 gar­lic cloves, finely chopped 1½ tea­spoons finely grated fresh ginger 3 ta­ble­spoons In­dian curry pow­der 1 tea­spoon chilli pow­der (op­tional) 3 tea­spoons salt

3 ripe to­ma­toes, peeled and chopped 2 ta­ble­spoons chopped fresh co­rian­der or mint leaves, plus ex­tra to gar­nish 2 tea­spoons garam masala

125g plain yo­ghurt

125 raw cashew nuts, finely ground

Joint the chicken and cut into serv­ing pieces – sep­a­rate the drum­sticks from thighs, wings from the breasts, and cut the breasts into four.

If large, the thighs and drum­sticks can be chopped in halves us­ing a heavy cleaver and cut­ting through the bone. The smaller the pieces of chicken, the bet­ter the spices can pen­e­trate.

Heat the ghee in a large saucepan over medium-low heat. Add the onion, gar­lic and ginger and cook un­til soft and golden, stir­ring oc­ca­sion­ally.

Add the curry pow­der and chilli pow­der, if us­ing, and stir for 1 minute, then add the salt, tomato and co­rian­der and cook to a pulp, stir­ring with a wooden spoon.

Add the chicken and stir well to coat. Re­duce the heat to low, cover and sim­mer for 45 min­utes, or un­til the chicken is ten­der, stir­ring with the wooden spoon ev­ery 15 min­utes and scrap­ing the base of the pan to re­move any stuck-on bits.

Stir in the garam masala and yo­ghurt and sim­mer, un­cov­ered, for 5 min­utes.

Fi­nally, add the cashew nuts and heat through. Scat­ter over the ex­tra co­rian­der and serve hot with cha­p­at­tis, paraths, puris or rice.

NOTE: For a milder flavour, use pa­prika in­stead of chilli pow­der.

It will give a good red colour with­out ad­ding heat. The cashew nuts can be ground in a food pro­ces­sor or finely chopped.

Serves 6.

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