Kashmiri Chicken Curry
Ingredients
- 1 onion, sliced.
- Sunflower oil to deep fry
- 60ml unsalted cashew nuts
- 120ml boiled water
- 60ml sunflower oil
- 1 bay leaf
- 1 cinnamon stick
- 5ml cumin seeds
- 1 onion, finely chopped
- 5ml coarse salt
- 15ml ginger and garlic paste
- 15ml red chilli powder
- 700 – 800g chicken fillet, sliced
- 5ml ground cumin
- 5ml ground coriander
- 5ml garam masala
- 2ml turmeric
- 2 tomatoes, blanched and chopped
- 60ml fresh cream
- Fresh coriander, to garnish
Method
- Heat the sunflower oil in a pan and shallow fry the onion slices until golden brown.
- Remove from the oil and leave in a sieve to drain.
- Place the onion slices on absorbent paper towel.
- Soak the onion slices and cashew nuts in boiled water.
- Place the mixture into a liquidizer and process until smooth.
- Heat 60ml sunflower oil in a pot.
- Fry the cinnamon stick and bay leaf until they turn a shade or two darker.
- Add the cumin seeds and when they start to sizzle, add the chopped onion.
- Season with salt and sauté until the onion is light golden brown.
- Spoon the ginger and garlic paste into the onion, fry for a few seconds.
- Add the red chilli powder and heat through for 3 – 5 seconds, taking care not to burn the spices.
- Add the sliced chicken and stir well to coat in the fried onion.
- Once the chicken has sealed, add the ground cumin, coriander, garam masala and turmeric.
- Stir well once again – the spices may stick to the pot and brown.
- Mix the chopped tomatoes into the chicken and loosen the spices stuck to the pan.
- Use a wooden spoon to break down the lumps in the tomatoes.
- Continue stirring until the sauce thickens and coats the chicken.
- Make a well in the centre of the pan and pour in the ground cashew and onion paste.
- Mix gently to warm the paste in the pan, toasting the cashew nuts to bring out the flavour.
- Stir the paste into the chicken and coat.
- Once the mixture has thickened, pour in the fresh cream.
- Simmer for a minute and garnish with chopped coriander.
