Rice and spicy homely chicken curry would be a comfort food for many of us. Yes last time when we were on our return journey from Sydney, I was bored of eating the restaurant food for three consecutive weeks and was longing for something that would melt in my mouth with out any fuss. When our meals arrived in the airplane, too excited to get a glimpse of what is served, I could not resist and let steam pass out of the foil, the awesome aroma of the curry wafted around and I was happy to see the delectable spicy curry served with hot piping rice. Luckily my hubby had ordered for a Hindu meal. It was finger licking and I wondered what would be the paste, well nothing came closer to my thought except korma. I googled and found a recipe quite closer to that taste.
Here is the recipe
- 500 to 700 grams Chicken thigh fillet diced
- 1/2 cup yogurt or sour cream
- 1 tablespoon Charmagaz or raw cashew
- 1 medium sized onion finely chopped
- 1 /2 tablespoon ginger paste
- 1 /2 tablespoon garlic paste
- 1 can coconut milk
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 table green chili crushed
- Salt to taste
- 1 tablespoon cooking oil
Marinate chicken with ¼ cup of yogurt and salt for at least 30 minutes. Heat oil in a pan and fry the onions. When they are tender add the ginger and garlic paste. Sauté for couple of minutes and add the rest of the yogurt or sour cream. Add the dry masalas, green chili and cook till the yogurt thickens up.
Make a paste of charmgaz or cashew nuts using water and add to the masala. Sauté and add marinated chicken. Toss on a medium fire for 5 to 7 minutes and the add coconut milk. Cover and cook on a low fire for 10 minutes until the chicken is cooked.
Serve hot with white rice.