Curried Chicken and Cashews
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.
- 2 tsp Garam Masala
- 1/2 cup yogurt
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.