Last Updated on June 2, 2017
Cooking Time : 35 to 40 mins
Serve : 4
Chicken - 500 grams cut into small pieces
Onion - 1 large chopped
Green chillies - 4 slit
Ginger - 1 tblspn chopped
Garlic - 1 tblspn crushed
Cumin Seeds - 1 tsp
Cinnamon / Pattai - 2 cm piece
Bay Leaf - 1
Cardamom - 3 crushed
First Coconut Milk Extract - 1 cup
Second Coconut Milk Extract - 1.5 cup
Oil - 3 tblspn
Coriander Leaves - 3 tblspn finely chopped
Salt to taste
Cashews - 10
Warm water - ¼ cup
Soak cashews in warm water for 15 mins. Now take this in a blender and make it into a fine puree.
Heat oil in a pressure cooker, add in cumin seeds, cardamom, bay leaf and cinnamon. Let it sizzle for a min.
Add in ginger and garlic and mix well.
Add in onions, green chillies and salt. Fry till light golden.
Add in chicken and saute till it gets well seared. Now add in second coconut milk and mix well. Now cover the cooker and cook for 2 whistle, simmer the flame and cook for another 5 mins. Now switch off the flame and let the steam escape all by itself.
Now open the cooker and add in cashew paste and mix well. Simmer for few mins.
Now add in thick coconut milk and coriander leaves. Mix well.Serve.
|Take all your ingredients|
|Start by soaking cashews in hot water|
|drain it and add it to a blender|
|Make it into a smooth puree|
|heat oil in a pressure cooker|
|add in cumin, cinnamon, bay leaf and cardamom|
|let them sizzle for a min|
|add chopped ginger and crushed garlic|
|fry for a min|
|add in onions and green chillies|
|cook that for couple of mins|
|add in chicken|
|mix that well|
|add salt to taste|
|now add in second coconut milk extract|
|cover and pressure cook|
|now the chicken is done|
|add in cashew paste|
|add the first extract of coconut milk|
|simmer for couple of mins|
|add coriander leaves and mix|