Saturday, December 5, 2009



Sorry, I do not have picture. The dish was gone in seconds, and I couldn't find anything left for the photo. This curry is very delicious. You can easily substitute chicken with vegetables or tofu and make your own vegetarian version of curry. Serve it with basmati rice. 


I used about 2 pounds of chicken thighs cut into cubes
2 yellow onions chopped
4 cloves of garlic chopped
1 inch of fresh ginger peeled and chopped
1/2 stick unsalted butter or ghee
1 tsp ground cumin
1 tsp ground coriander
3 tbsp curry powder
1/2 tsp cayenne pepper
1 tsp of mustard seed (my own preference, optional)
1 tsp turmeric (optional)
1 can of crushed tomatoes
10 fresh cilantro
1 cup cashews grounded in food processor
1 cup whole-milk regular yogurt (if I don't have yogurt, I substitute it with sour-cream mixed with kefir)

Heat butter in heavy pot. Cook the onions until golden color. Add the garlic and ginger. Cook 1 minute and add all the spices ( curry, cumin, coriander, cayenne pepper, mustard seeds, salt). Cook the spices for 2 minutes, do not forget to stir it. Add chicken and stir. Cook chicken for 5-7 minutes and add tomatoes. After the sauce will start boil, lower the heat and simmer it for 30 minutes. Do not forget to stir.

Pulse you cashews in food processor and when the chicken is ready, add the cashews with yogurt into the curry. Stir very well and cook just until first bubble.  Chop the cilantro leaves and garnish the curry.


Anonymous said...

I really missed the picture :(
But the recipe will go to my favorites :)
Thank you.Victoria

Elena said...

Sorryyy, maybe next time...Trust me, it is really good Indian recipe.