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Kasuandiparippum Thairum Chertha Kozhi Kari - Chicken Curry with Curd and Cashewnut
Ingredients of Kasuandiparippum Thairum Chertha Kozhi Kari
Serves: 8
A Muslim dish.
1 kg chicken
1 tbsp + 1 ½ tbsp oil
2 ½ tbsp unsalted cashewnuts
4 medium-sized onions, finely chopped
5-cm stick cinnamon
4 tsp red chilli powder
Marinade:
½ cup curd, whisked
1 tsp turmeric powder
1 tsp salt
Ground to a creamy paste:
2 ½ tbsp unsalted cashewnuts
3 tbsp curd
Method of Preparation of Kasuandiparippum Thairum Chertha Kozhi Kari
Cut chicken into 5-cm pieces, wash well and pat dry.
Combine ingredients for marinade, rub into chicken and marinate for an hour.
Heat 1 tbsp oil in a pan, add cashewnuts and fry till brown. Drain and set aside.
Pour remaining oil in a pan, add cashewnuts and fry till brown. Drain and set aside.
Pour remaining oil into pan and heat. Add onions and cinnamon, and fry till onions turn translucent.
Mix chilli powder with ¾ cup water and stir in. Bring to boil and add chicken with its marinade. Mix well, cover pan and cook over low heat for 15-20 minutes, till chicken is tender and gravy thickens.
Stir in cashewnuts paste and cook for 5 minutes longer.
Garnish with reserved cashewnuts and serve with porotta, pathiri or rice.
