Creamy Cashew Indian Chicken Curry Food

CREAMY CASHEW INDIAN CHICKEN CURRY RECIPE

Steps:

• Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.
• Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.
• While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.
• Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan, and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.
• Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.
• Serve with basmati rice and warm naan bread.

CHICKEN CURRY WITH CASHEWS

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
• Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
• Add chicken and cook, stirring to coat, 3 minutes.
• Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
• Just before serving:.
• Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

INDIAN CREAMY CASHEW CHICKEN WITH SAFFRON

Steps:

• Paste:
• Put all the paste ingredients in a food processor and process until smooth and set aside.
• In a heavy bottom pot heat oil or ghee on a low heat. Add whole spices and saute until they are slightly brown.
• Add paste mixture into pot with whole spices and fry until mixture is slightly browned.
• Add chicken cubes. Cover and cook over low heat until chicken is tender.
• Add ground nuts, cream and saffron. Cook further for 10 minutes until mixture is creamy and thick. Add a little water if necessary.
• Transfer into a serving dish and garnish with coriander leaves and garam masala.