This chicken curry is so light and lemony. It’s very different from the more common tomato-based Indian curries that you might be used to eating. It is also super easy to make!
What makes it so delicious is the nutty flavour that comes from the main ingredient: cashews!
YIELD: 5 servings
TOTAL TIME: 30 mins
Chicken: 750 gms
Raw coconut: (1/2) sliced
Green chillies: 8-10
Yogurt: 1/2 cup
Onions: 2 med sized
Mint leaves: 1/2 cup
Coriander: 1/2 cup
Ginger garlic paste: 1 tbsp
Freshly ground black pepper: 1 tsp
Oil: 4 tbsp
Salt to taste
In a pan roast cashews and almonds.
In a blender add coconut, green chillies, and roasted cashews and almonds.
Add in mint and coriander as well and grind into a smooth paste.
Coat the chicken with the prepared paste.
Mix in some ginger garlic paste(1/2 tbsp) and yogurt into the chick marinade.
Set aside for 1 hr.
In a separate pan heat oil.
Now add onions and saute till translucent.
Add 1/2 tbsp of ginger garlic paste and mix well.
Add the marinated chicken and cook on high flame for 5 mins. Add pepper and salt as per taste.
Lower the flame and cover with a lid.
Cook for 15 mins or til the chicken is tender and the oil starts to surface.
Now add some freshly squeezed lemon juice.
Serve hot with naan or rice!