This authentic Dairy-free and Paleo recipe is made with coconut yoghurt and cashew nuts. Add chopped ginger and garlic to it, saute till it turns light golden in color. Succulent chicken in a creamy sauce flavoured with aromatic spices.Add onion, season with salt and cook the onions till golden brown in color, keep aside.You could add more ground pepper towards the end. Sprinkle chopped cilantro and cook for a minute.If the gravy is too thick, add some water to thin it down and cook.If you want this dish to be spicy add ground pepper to it.Add the chicken to the paste, combine well and cook covered till chicken is well done.Now, add the onion and cashew nut paste to the pan, combine well.Add the spices mixed in water to the pan, saute for a minute.In a small bowl, combine chili powder, turmeric powder, coriander powder with 2 tbsp water.Add chopped ginger and garlic to it, saute till they turn light golden in color.Add cloves, cardamom, cinnamon and bay leaves to it, saute for a second.In a blender, puree the cooked onions and cashew nuts with enough water to make into a thick smooth paste, keep aside.To the same pan, add cashew nuts and roast till golden in color.Add onion, season with salt and cook the onions till it turns golden brown in color, keep aside.Place a large non-stick cooking pan over medium heat, add 1 tbsp oil.Chicken, boneless breast- 3 breasts, diced. Marinate the chicken for atleast 4 hours or preferably overnight, refrigerated. Mix up lemon juice, 3 tablespoon yogurt, garam masala, pepper powder, salt, ginger & garlic in a small bowl to a thick paste and rub this paste over the chicken. Somehow, I saved a cup of cashew nuts and started making this creamy, rich and delicious cashew chicken korma. Wash the chicken pieces and pat dry using a paper towel. After reaching home, I couldn’t resist munching the nuts, I had to literally tie my hands to stop munching. After talking with her, next thing I did was to rush to a grocery store to buy cashew nuts. She gave me the recipe right on time as that day I was quite confused and couldn’t make up my mind on what to cook. Last weekend, while chatting with my sister she shared this recipe with me. I like cashew nuts as it is, besides garnishing biryani or any other sweets I seldom cook with it. The ripe cashew apples taste delicious too and can be used in making certain sweet dishes. After collecting the nuts, they are shelled very carefully and after that it can roasted over open flame and can be eaten. While visiting them, I used to wander in the backyard and had plucked cashew apples straight from the trees and also joined my grand mom in separating the cashew nuts from it. There were a few tress at my grand parents backyard. Cashew nuts are abundantly found in my hometown and it’s very common to see cashew trees in the backyard of many houses. It’s noteworthy that the major share of the world raw cashew nuts production is imported by Kerala, that’s where I hail from. I go nuts for cashew nuts! If I get a box of cashew nuts I’ll be seen munching on them non stop. Toward the end of the simmer time, add the cashews and water, heavy cream, and yogurt to a food processor or blender. Cover, reduce heat, and simmer 15 minutes. Stir in the tomato paste and chicken broth, and bring the mixture to a simmer. Rich, creamy and scrumptious chicken dish… Add the chicken to the skillet, and cook until lightly browned.
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