Chicken in Milk and Cashew nuts Gravy

We were served with this delicious chicken curry with Kallappam for the Easter party conducted by our friends here. The curry was so rich and creamy and yummy, that I asked them the recipe. They had followed the one screened in the show – Taste time; I am not sure on which channel but I found it in You tube.

Ingredients:

Chicken                                 --    ½ kg

Finely Chopped Onions      --    1 big onion

Ginger garlic paste              --    1 tsp

Green chillies                       --    4 -5

Tomato                                 --    1 medium sized

Turmeric powder                --    ½ tsp

Chilly powder                      --    2 -3 tbsp

Coriander powder               --    1 tbsp

Shredded Coconut               --   ½ cup

Sliced Coconut                      --   1 tbsp

Cloves                                    --   4 -5

Cardamom                            --   2 - 3

Cinnamon Stick                    --   1 inch piece

Fennel seeds                         --   1 tsp

Milk                                        --   ¼ cup

Cashew nuts / Peanuts       --   a handful

Curry leaves                         --   a spring

Mustard seeds                      --   ½ tsp

Red chillies                            --   2

Oil                                          --    2 tbsp

Salt                                        --    to taste

Preparation of Chicken Curry with milk and nuts:

Extract milk out of the shredded coconut and keep aside. Grind the cashew / peanuts adding minimum amount of water required to run the mixer and keep aside.

Add oil into a pan and fry the coconut pieces until they are golden brown. Add the ginger garlic paste and fennel seeds. Once they are fried well or when the fennel seeds splutters, add the chopped onions, green chillies and curry leaves. Fry until the onions are translucent. Now add the chopped tomato.

 

When the tomatoes are cooked well, add turmeric powder, chilly powder and coriander powder. Fry till the raw smell of the masala goes off. Now add the ground cashew paste. Fry well. It might be a bit thick to move the ingredients in the pan. If it is too hard add some water. It is always better to add water after the cashew paste is fried well. This helps to easily get rid of the raw cashew taste.

 

Now add salt and whole spices. Saute for a minute. Add milk and then the chicken pieces. Close the pan and let the chicken cook on a low flame. When the chicken is cooked, add the coconut milk. Turn of the flame when it starts to boil.

 

Garnish the curry with fried mustard seeds, red chillies and curry leaves. You can add a pinch of chilly powder while frying the garnishing. This will help to give a special colour to the curry.

Recipe Courtesy: Taste Time - Youtube