Easy Chicken Curry by Sumit

dinner
SERVES 4-6
Prep time 15mins
cook time 30mins

This recipe was submitted by Sumit Dadhwal in July 2020. You could use any of the larger Lodge skillets or a deep skillet for this delicious family dinner.

INGREDIENTS:

  • 800g chicken breast, sliced into 2cm pieces
  • 2 tablespoon oil
  • 2 red onions (250 g)
  • 1 teaspoon ginger-garlic paste (made with equal parts ginger & garlic, ground or blended into a paste with a little water to aid consistency).
  • 1 tomato (150 g)
  • 50g cashew nuts
  • 1 cup milk or water
  • 1 teaspoon tomato paste

Spices:

  • 2 cloves
  • ½ teaspoon cumin
  • ½ teaspoon mustard seeds
  • 2 green cardamom pods
  • 1 cinnamon stick
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red Kashmiri chili powder (for colour) or paprika

 

METHOD:

  1. Soak the cashew nuts in warm milk for 10 minutes and make a paste in a blender.
  2. Heat 2 tablespoon oil on medium heat and add cumin, mustard seeds, cloves, cardamom and a cinnamon stick. Cook approximately 30 seconds and add finely chopped onion. Add salt and cook the onions until caramelised, 5-6 minutes. If needed, add 2-3 tablespoon of water to cook the onions.
  3. Add ginger-garlic paste and cook for 1 minute.
  4. Add turmeric powder, chilli powder, coriander powder and mix well. Add the chicken pieces and sauté for about 3-4 minutes. Add ½ cup of water (if needed) and cover with a lid. Stir occasionally and cook until the chicken is cooked through (8-10 minutes).
  5. Add garam masala, tomato paste and finely chopped tomato. Mix well and cover with a lid, cooking for another 3 minutes.
  6. Add cashew paste, cook for 1-2 more minutes. Add water to the gravy until it reaches desired consistency.
  7. Garnish with fresh coriander and serve it with basmati rice or naan.