Oil-free chicken curry
A rich but easy to make chicken curry, perfect with some Indian flatbreads.
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.