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LOCATION: Recipes >> Indian >> Chicken Curry 09

Print this Recipe    Chicken Curry 09

CHICKEN AND CASHEW NUT CURRY

1 1/2 kg chicken thigh pieces, skin removed
2 Tbsp butter
2 Tbsp olive oil
2 onions, peeled and sliced
1 Tbsp finely chopped ginger
1 large cloves garlic, crushed, peeled and chopped
1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp clove
1/2 tsp cumin
1 tsp turmeric
1 1/2 Tbsp flour
3 cups chicken stock
140g roasted cashew nuts

Heat the butter and oil in a large frying pan and the chicken
pieces. Turn them to prevent them from sticking to the pan and
brown the pieces well. Transfer to a plate. Add onion, garlic
and ginger to the pan with all the spices and allow to cook 3 - 4
minutes over a moderate heat until the pan smells wonderfully
fragrant. Stir regularly. Add the flour and cook a further minute.
Stir in the chicken stock and bring to the boil. Simmer 10 minutes.
Return the chicken to the pan and cook for about 30 - 35 minutes
until the chicken is well cooked. take two-thirds of the cashews
and process them in a blender or food processor until finely chopped
but not to a powder. Add to the pan with the remaining whole
cashews. Season with salt and pepper. If wished, finish with
yoghurt and garnish with fresh coriander just before serving.
Serve over Basmati rice.

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