Kaju Murgh Kari Curried chicken with cashew nuts
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.