Name: Black Pepper Cashews Chicken Curry recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 700 gms Chicken; 2/3 cup chopped onions; 1 cup chopped tomatoes; 4-6 garlic cloves; 1 1/2 inch ginger; 1 tsp turmeric powder; 1/2 tsp Kashmir mirch powder; 1/2 tsp Cayenne (or 1/4 tsp if you want less spicy); 2 1/2 tsp ground black pepper (Adjust as per your choice); 1/2 tsp garam masala; Salt as required; 1 tsp Lemon juice; 2-3 green chillies; 2 sprigs Curry leaves; 2 tsp madras curry powder; 2 tsp oil + 1 tsp mustard oil (Use coconut oil instead of you have it handy); 15-20 cashews (soaked in water for atleast 30 minutes ); 3-4 roasted cashews; 1 tbsp coriander leaves

ABOUT Black Pepper Cashews Chicken Curry RECIPE

This is a Kerala cuisine in which the chicken is cooked with black pepper and spices. This is a spicy dish and I was introduced to this dish in a Bangalore restaurant that served southern coastal cuisines. I started exploring and ultimately came up with this easy recipe that satisfied my pallet for spicy pepper cashew chicken.

Ingredients Serving: 3

700 gms Chicken
2/3 cup chopped onions
1 cup chopped tomatoes
4-6 garlic cloves
1 1/2 inch ginger
1 tsp turmeric powder
1/2 tsp Kashmir mirch powder
1/2 tsp Cayenne (or 1/4 tsp if you want less spicy)
2 1/2 tsp ground black pepper (Adjust as per your choice)
1/2 tsp garam masala
Salt as required
1 tsp Lemon juice
2-3 green chillies
2 sprigs Curry leaves
2 tsp madras curry powder
2 tsp oil + 1 tsp mustard oil (Use coconut oil instead of you have it handy)
15-20 cashews (soaked in water for atleast 30 minutes )
3-4 roasted cashews
1 tbsp coriander leaves

Instructions

Marinade the chicken with half of turmeric powder, little salt, 4 chopped/grated garlic cloves, 1 inch ginger chopped/grated. Keep the marinade refrigerated for atleast 30 minutes.
Drain the soaked cashews and finely grind it to a paste. Keep it aside.
After the marinade has rested well, its time to start cooking. Heat a large skillet or wok and add oil into it. When the oil is hot, add some curry leaves and saute for 2 minutes.
Add onions, 2 chopped/grated garlic cloves, 1/2 inch chopped/grated ginger and green chillies. Saute till the onions turn brown and translucent.
Add the marinade chicken. Add the remaining turmeric powder and stir fry at medium high for 4-5 minutes.
Add chopped tomatoes, cashews paste, cayenne, Kashmiri chilly powder, madras curry powder, ground black pepper powder, garam masala, remaining curry leaves and salt as required. Stir and mix.
Cover it with a lid and let it cook on low medium flame for 10-15 minutes till the chicken becomes tender and the pinkness is gone.
Remove the lid. Add 1 cup water or as required for gravy consistency into the skillet. Stir and mix and bring the curry to a boil on medium flame. Reduce the flame and let it simmer for 2-3 minutes.
Turn off the gas. Transfer the curry into a serving bowl and garnish it with chopped coriander and roasted cashews. Serve it hot. It goes with any flatbread or as a side dish along with rice.

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