Do you love spicy food? then this is for you, a perfect spiced up chicken curry with great flavors. A great one to pair with rotis, rice, appams etc…
Chicken 1 kg, cut to medium pieces
Green chilly 5 Thai chilly or 1 big Serrano
Red onion 1 big, thinly sliced
Tomato 1 small, chopped
Ginger garlic paste 1 tsp
Cashew nuts 1 TBSP, soaked in ¼ cup milk
Turmeric powder ¼ tsp
Garam masala 1 tsp
Black pepper powder ½ tsp, optional
Fennel powder ½ tsp
Mustard seeds ½ tsp
Oil 1 TBSP
Salt as needed
Curry leaves a few
Soak cashew nuts and green chilly in ¼ cup milk for 15 minutes and grind to a smooth paste. Set aside.
Heat oil in deep bottom pan and splutter mustard seeds. Set flame to medium and add the ginger garlic paste and sauté for 2-3 minutes or until an aroma develops. Add the sliced onions and saute until golden brown color.Throw in the curry leaves followed by turmeric powder, garam masala and black pepper powder. Sauté well until the raw smell from the powders are gone and a cooked masala smell is developed. Next add the ground cashew nut- green chilly paste and mix well to combine. Cook this until oil separates. Add the chicken and combine well with the masala. Cook uncovered for 5 minutes and add the chopped tomatoes and salt. Mix well and cook covered for 20-30 minutes or until chicken pieces and soft and tender.
Notes: There is no need to add water to cook as the chicken will ooze out a lot of water. If needed add ¼ - ½ cup water and cook until desired gravy.