Click on the image, above to submit to Pinterest.
Chertha kozhi kari (Chicken and Cashew Nut Curry)
Chertha kozhi kari (Chicken and Cashew Nut Curry) is a traditional Indian recipe (from Kerala) for a classic dish of yoghurt marinated chicken served in a spiced cashew nut paste base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken and Cashew Nut Curry (Chertha kozhi kari).
prep time
30 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+2 hours marinating)
Serves:
4–6
Rating: 
Tags : CurryChilli RecipesSpice RecipesMilk RecipesIndian Recipes
This is a classic Keralan curry of chicken in a cashew nut paste with chillies, ginger and turmeric. This is a hearty and warming curry, ideal for a British winter.
Ingredients:
For the Chicken:
2 tbsp Greek yoghurt
1 tsp turmeric powder
800g skinless, bone-in chicken thighs and drumsticks
2 tbsp vegetable oil
6 cloves
3cm cinnamon stick
120g white onions, peeled and finely chopped
Sea salt, to taste
pinch of sugar
½ tsp ground cardamom powder
For the cashew paste:
75g cashew nuts, soaked in 100ml warm water for 30 minutes
5cm piece root ginger, peeled and roughly chopped
2 green bird’s eye chillies
For the tempering:
1 tbsp vegetable oil
A handful of cashew nuts
1 tsp black mustard seeds
10 curry leaves
Method:
Mix together the yoghurt and turmeric in a large bowl. Add the chicken pieces, mix well to coat, then set aside to marinate for at least two hours, and preferably overnight in the refrigerator.
Meanwhile, prepare the cashew nut paste. Put the cashews and their soaking liquid in a blender with the ginger and chillies then blitz the ingredients to a smooth, fine paste, then set aside.
Place a large, heavy-based saucepan, over medium heat. Once hot, addthe oil and use to fry the cloves and cinnamon stick. When they begin to sizzle, add the onions and fry, stirring often so they colour evenly, for 10 minutes, until brown. Add the marinated chicken and fry, stirring, for eight minutes, until seared all over. Lower the heat, add the sugar and 100ml water, season with salt to taste, then cover and simmer for 20 minutes, stirring once hal-fway through the cooking time.
Stir in the cashew nut paste, return to a simmer and cook for four to five minutes, then add the ground cardamom and take off the heat.
While the curry is resting, prepare the tempering. Put the oil in a small frying pan on a medium heat. Once it’s hot, add the cashew nuts and, when they begin to colour, add the mustard seeds and curry leaves and leave them to splutter for a few seconds. Pour this over the chicken.
Serve with parathas.
%20Recipe)