I know I do a lot of chicken curries however, they are always a little bit different and all worth trying! This one has green peppers and cashew nuts to give it a bit of a bite.
Serves 4
Ingredients
oil of choice
50g cashews
2 brown onions, finely chopped
3-4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp cumin seeds
4 large tomatoes, roughly chopped
4 garlic cloves, grated
1″ fresh ginger, 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 natural yoghurt
1 brown onion, roughly chopped
1 green pepper, roughly chopped
2 tsp dried fenugreek leaves
Method
– Soak the cashews in 100ml in hot water for an hour.
– Add 2-3 tbsp oil to a hot pan. Add the green cardamom pods, cinnamon stick, bay leaves, and cumin seeds. Let them sizzle.
– Add the onions and cook for 8-10 minutes until golden.
– Add the garlic and ginger, and cook for 30 seconds. Add the tomatoes, stir through, cover, and cook on low-medium heat for 10 minutes.
– Add the ground coriander, garam masala, turmeric powder, salt, and chilli powder. Mix well and turn off the heat. Then, add the yoghurt and stir through.
– Add the chicken and stir through. Cover and cook for 45 minutes on low-medium heat.
– In another hot pan, add 2 tbsp oil. Add the roughly chopped onion and green pepper, and cook on high heat for 5 minutes.
– Add the cashew nuts to a pestle and mortar, and roughly crush. Add them to the onion and peppers. Mix well and turn off the heat.
– Add this to the chicken. Stir through and add the dried fenugreek leaves. Cook for 2 minutes.
Serve with piping hot chapati!