A very easy chicken curry recipe with a distinctive nutty flavour. Classic Indian spicing and chicken thighs on bone maximise the flavour of this delicious curry.
50g raw unsalted cashew nuts
3 medium onions
4-5 tbsp sunflower oil
3 – 4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp cumin seeds
4 tomatoes, chopped
3-4 garlic clovers, chopped
Fresh ginger root, finely grated
8 skinless chicken thighs on the bone
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric powder
1 tsp salt
1 tsp chilli powder
4 tbsp plain yoghurt
1 green pepper
1 tbsp kasuri methi (fenugreek leaves)
Start by soaking the cashew nuts in 100 ml hot water for an hour.
When you are ready to start cooking, heat half of the the oil in a pan, and add the cardamom pods, cinnamon stick, bay leaves, cumin seeds and let them sizzle. Next finely chop two of the onions, add to the pan and cook for eight to ten minutes until they are lovely and golden. Add the garlic cloves and the grated ginger and cook for one minute. Add the tomatoes to the pan, stir and cover, cooking on a low to medium heat for ten minutes.
Add the ground coriander, garam masala, turmeric powder, salt and chilli powder to the pan. Remove the pan from the heat and add the plain yoghurt. This stops the yoghurt splitting. Stir to combine and then add the chicken thighs. Return the pan to the heat, cover and cook on a low heat for at least 40-45 minutes.
While the chicken is cooking, chop the pepper and the remaining onion into bitesized pieces. Add the remaining oil to another pan, and cook the onions and peppers on a high heat for five minutes until they are starting to soften but still have a bit of crunch.
Remove the cashew nuts from the bowl of water and crush them into a paste with a little bit of crunch remaining, using a pestle and mortar or small mixer if you have one. Add the cashew nuts to the onions, mix and remove from the heat. You can now add the onion and pepper mix to the cooked chicken and finish it with the kasuri methi (fenugreek leaves) and cook for two minutes to make sure that everything is lovely and hot before serving.
Tip: do not substitute fenugreek seeds as they have a very bitter taste which isn’t what we want here.
Serve with naan, chapati or rice.