A simple , quick and delicious curry from the Andhra region of India. Its from ” Thali” by Maunika Gowardhan.
Ingredients
- 2.5 cm ginger root peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- 450 g boneless skinless chicken thighs cut into bite sized pieces
- 3 tbsps vegetable oil
- 5 whole green cardamon pods
- 6 cloves
- 10 curry leaves
- 80 g white onion finely chopped
- 160 g tomatoes finely chopped
- 1/4 tsp ground turmeric deseeded and finely diced
- 1 tsp kashmiri chilli powder or mild chilli powder
- 1 tbsp ground coriander
- 1/2 tsp coarsely ground black pepper
- salt to taste
- a handful toasted cashew nuts roughly crushed
Servings:
Instructions
- Put the garlic and ginger in a blender with a splash of water and blend to a smooth fine paste. Put the paste into a large mixing bowl then add the chicken. Mix well then marinate in the fridge for at least an hour, but preferably overnight.
- When ready to cook heat the oil in a wok over a medium heat. Add the cardamon and cloves and let them sizzle for a few seconds, then add half the curry leaves and the onion. Fry for 8 minutes until caramelised and brown in colour.
- Add the tomatoes and fry for 5 minutes until they begin to soften. Stir well, increase the heat a little and add the chicken, turmeric, chilli powder and ground coriander. Stir well and seal the meat for 4 minutes.
- Reduce the heat to medium then add the black pepper and season to taste. Cover and cook for 5 minutes, then remove the lid and continue cooing for another 6-7 minutes, stirring occasionally, until everything is cooked through and the masala is coating the chicken.
- Turn off the heat and garnish with the remaining curry leaves, the crushed cashew nuts and a little extra black pepper. Serve with Paratha.
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