Sue's Recipes and Other Stories

Parsi Creamy Chicken Curry (4)

Ingredients

10 dried red Kashmiri chilliesdeseeded and soaked in 100 ml warm water for at least 30 mins
50g cashew nutssoaked in 100 ml warm water for at least 30 minutes
6 garlic clovespeeled and roughly chopped
5cm ginger rootpeeled and roughly chopped
1tsp cumin seeds
2tsp fennel seeds
2tbsps approx 1.5 litres vegetable oil
4 whole cloves
1 bay leaf
6 green cardamon pods
180g white onionsfinely chopped
900g skinless chicken on the bonejointed
200ml water
salt to taste
2tsp sugar
1tbsp chopped corianderto garnish

Instructions

Put the garlic, ginger, cumin and fennel seeds in a blender along with the soaked chillies and 3 tbsps of their soaking water. Blend to form a thick paste, then set aside.
Blend the cashew nuts separately with 3-5 tbsps of their soaking water to form a thick paste and set aside.
Heat the oil in a heavy based saucepan over a medium heat. Add the cloves, bay leaf and cardamon pods and fry for a few seconds until they start to sputter. Add the onions and cook, stirring frequently, for 12-14 minutes until they soften and turn light brown.
Add the ginger , garlic paste and stir for 2-3 minutes until the raw flavours are cooked out. Add the chicken to the pan and stir fry for 7-8 minutes, sealing the meat and coating with the spice mix. Add the water and season to taste.
Cover and cook over a low heat for 25-30 minutes. Remove the lid and add the sugar and cashew paste. Simmer, uncovered, for a further 4-5 minutes until the chicken is cooked through and the gravy has thickened.
Garnish with the coriander leaves and serve.