This summer our meals are simple and light. Often our lunch comprises of wholesome and filling salad or one pot meals and loads of flavored buttermilk. Yesterday, I made a simple and delectable chicken curry for our mid day meal. A regular Andhra chicken curry recipe with a slight twist. Cashew nut paste adds a touch of decadence, increases the flavor profile by leaps and bounds. Its one of our favorite chicken curry recipes that goes well with flavored rice, plain cooked rice and rotis. Try it and I am sure it will be a regular fare in your kitchen as well.
Chicken - 1 kg
Onions - 2, finely chopped
Ginger garlic paste - 1 tbsp
Red chili powder - 3/4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tbsp
Roasted cumin powder - 1/4 tsp
Tomato puree - 1/4 cup
Garam Masala powder - 1/4 tsp
Cashew nuts - 10 (soaked in 2 tbsps milk or water for 15 mts and grind to a fine paste)
Kasuri Methi - 1/2 tsp (optional)
Fresh curry leaves - 1 sprig
Salt to taste
Oil - 2 tbsps
Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 4 mts.
Add ginger garlic paste and saute for 2 mts. Add the washed and drained chicken and cook on high heat for 4 mts. Reduce flame and cook the chicken for 5 mts.
Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for 8 mts.
Add tomato puree and mix. Cook for 3 mts. Add 2 cups water and salt and place lid. Cook on medium flame for 20 mts.
Add garam masala powder, cashew nut paste and curry leaves. Mix and cook without lid till you achieve the desired curry consistency.
Turn off heat and remove to a serving bowl. Serve warm with rice or rotis.
Kasuri methi is optional. If you do not have it on hand, add 1/2 tsp of dried mint/pudina leaves or coriander leaves.
If you do not have ready made tomato puree on hand, make you own. Grind a large tomato to a fine paste and use it in place of store bought tomato puree.
Tomato puree and cashew nut paste are essential for this recipe, so do not omit them.
If you do not have curry leaves, omit them. Use fresh coriander leaves as a final garnish.