Kaju Chicken Curry

Cashews are my favorite dry fruits. I can eat them raw, fried, baked, salty, sweet. You name it and I can eat it. So, with my love for cashews, I also enjoy their flavor in my curries. Addition of cashews makes the curry milder, thicker and a little sweeter. Its a good substitute to cream as well. I am not a big fan of using cream in my dishes, I mean I do but as little as possible and mostly its for decoration purposes.

So cashews do mostly make the gravy mild and the sauce turns a little more thicker, but the fact is that you can not put in more than 10-12 cashews pieces, soak them and grind them and add them to the gravy. Be it any curry, adding cashews does add a lot of life and adding a little more makes the flavor of cashews more prominent.

This recipe is one of those where I added more than usual cashews and the curry base has a very strong taste of cashews. Other ingredients have also been pureed to add a balance. In usual recipes that I come up with I also suggest substitutes and for this one, if you aren’t a big fan of Cashew or happen to have any allergies, You can follow the recipe the same way with Almonds. The only stipulation is that you need to soak the almonds and take the skin off. The recipe is easy and has been my kids favorite for quiet some time.

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Kaju Chicken Curry
Boneless chicken cooked in Cashewnut gravy
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Rating: 0
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Cuisine Indian, Mughlai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Indian, Mughlai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add oil to pan followed by cardamom powder. Add the pureed Onions. Cook for 5-7 minutes.
  2. Add the ginger garlic paste. Cook on low heat till the raw smell goes away.
  3. Add the chicken and cook till the chicken changes color.
  4. Add in Red chili powder, Black pepper powder, White Pepper powder, Salt and Turmeric Powder.
  5. A the boiled tomato puree and mix everything well and let it simmer on low heat for around 10 minutes.
  6. Cover and cook till the extra water evaporates.
  7. Soak the cashews in warm water for 15 minutes and make a puree.
  8. Add the Cashew puree to the curry.
  9. Simmer for 10 more minutes.
  10. Serve with Rice, Naan or parantha.

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