Curried Chicken and Cashews

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Curried Chicken and Cashews (Kaju Murgh Kari)

From "The Complete Asian Cookbook" by Charmaine Solomon, pg. 45.

  • 3 tb ghee
  • 2 large onions, chooped
  • 3 cloves garlic, chopped
  • 1/2 tb fresh ginger, finely chopped

Fry the ghee, onions, garlic, and ginger carefully until golden brown.

  • 3 tb curry powder
  • 1 tsp paprika

Add curry and paprika, stir and fry for a minute.

  • 3 tsp salt (I use 1)
  • 3 ripe tomatoes, chopped (or ~14 oz canned)
  • 2 tb fresh coriander leaves, chopped

Add salt, tomatoes, and coriander; cook to a pulp stirring frequently.

  • 2 lbs chicken meat, chopped

Add chicken, cover, simmer on low heat 45 minutes stirring frequently.

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

  • 1/4 lb cashews, finely ground

Stir in cashews, heat through, and serve.

Could be modified, substituting potatoes or chickpeas for the chicken.

Goes well with rice, raita, and cucumber salad.

8 portions.

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