1. 1/2 cup ground cashews, preferably un-roasted
2. 6 tablespoons ghee
3. 4 medium onions, chopped
4. 2 large handfuls coriander leaves
5. 1/2 cup mint leaves
6. 4 green chillies
7. 2 bay leaves
8. 5 green cardamoms
9. 2 or 3 small pieces of cinnamon
10. 1 teaspoon ginger paste
11. 1 teaspoon garlic paste
12. 2 lb chicken, skinned and cut into 8 pieces
13. 1 teaspoon cumin powder
14. salt to taste
15. 1 tsp lime or lemon juice
16. 3/4th cup cream
1. Soak the cashew nuts in 200 ml of water, for at least 15 minutes.
2. Pour 4 tablespoons ghee in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.
3. When the onions are done and have cooled down sufficiently, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and puree the mixture.
4. Heat the remaining 2 tablespoons ghee over a low heat and add the bay leaves, cardamoms, cinnamon,
ginger and garlic. Increase the heat to medium, until the chicken is seared. Now add the coriander and cumin
powder. Saute the chicken for a few minutes, stirring so that the chicken doesn’t stick to the pan. Add the green puree and saute the chicken for some more time.
5. Add the salt and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.
1. The curry might taste overly sweet when real hot, and freshly made. I’m not the biggest fan of sweet curries, so I would suggest cooking the curry an hour or two before dinner time. Letting the curry stand enhances its flavour. I don’t know how or why but I DO know it works that way.
2. G had some garlic naan from the Indian store, so it was a fancy schmancy meal. 🙂
3. The red/orange drink you see is the V8 kiwi-strawberry mix. It is TERRIBLE. Z left it behind. And I wanted to finish it. DO NOT BUY.