This Oil-Free Chicken Curry, enriched with yogurt, cashew nuts and a selection of spices is very easy to make. It tastes delicious and you won’t miss the oil at all. It is the perfect accompaniment with some Indian flatbread or rice. We had ours with some roti.
Although I enjoy the beauty of all the seasons, I sometimes find it amazing as to how a spell of bright sunshine can truly uplift your spirits. It is still very cold in our neck of the woods, temperatures still dipping below freezing point at times. Most days are quite grey with the sun barely making an appearance, sometimes for days. Some days, the help of artificial lighting is needed throughout the day during these cold, dark months.
But yesterday was different. Yesterday, the minute I woke up, I noticed the brightness. As the day progressed, the blazing ball in the sky came out in full force and shone on us all through a day. And what a difference it makes. It lit up the bare branches and inside our homes as curtains were promptly drawn to their fullest to let the elusive light in.
I stepped out in the garden and was so pleased to see the daffodils and tulips starting to show their heads. New life is always exciting and the natural daylight brings such a spring in ones step. Don’t worry, we are back to our greyness today.
Coming back to the recipe for this Oil-Free Chicken Curry, I created it quite a few years ago, and have loved it ever since. We enjoyed ours with some roti and fresh salad. I used the chicken on the bone for more flavour. Do give it a try. it is quite simple to make as we are literally throwing some ingredients together to cook, but there is no compromise on the taste.
Continue reading for the full / printable recipe for this Oil-Free chicken curry.
All the non-vegetarian recipes on this website can be found here.
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Ingredients
- 10-12 pieces of chicken, skinned(I used a mixture of various pieces from a whole chicken, on the bone)
- 6-7 tablespoons of plain yogurt
- 2 handfuls of cashew nuts, ground to a thick and slightly coarse paste with a few tablespoons of water
- 1 teaspoon crushed red chilli flakes(more or less, as per taste.)
- 1 tblsp roasted and ground cumin (roast the cumin in a dry pan till it leaves an aroma, be careful not to burn)
- 1 tblsp garam masala powder
- a large pinch of saffron
- 2 cups of water (may need more later on )
- 3-4 cloves of garlic, crushed
- 2 bay leaves
- 1 tsp ginger paste
- 1/3 tsp turmeric powder
- salt to taste
- a bunch of coriander, chopped
Instructions
- Except the coriander, add all the rest of the ingredients into a cooking pot.
- Rub the chicken well with the other ingredients and leave for 5-10 minutes..
- Place the pan over heat and bring the contents to a boil.
- Stir and cook covered over low heat till the chicken is done, stirring often in between.
- While cooking, if the gravy tends to dry out, keep adding little water gradually, as the chicken will leave its juices too.
- When the chicken is cooked completely, add 1/2 of the coriander, stir and raise the heat. Bring to a boil again for a few seconds.
- Remove from heat and garnish with the remaining chopped coriander.
- Serve hot with rice or rotis/puris.
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Until next time,
Sunita
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