Chickpea and Chicken Cashew Curry
 
Prep time
Cook time
Total time
 
This creamy chicken chickpea cashew curry is a warm, easy dish that goes great with a bowl of hot piping steamed rice or with some flat bread.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4-6
Ingredients
For the paste:
  • 1 tsp vegetable oil
  • ½ inch cinammon stick
  • 3 green cardamom
  • 4 cloves
  • ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • ⅓ cup whole cashew
  • 5 cloves garlic, roughly chopped
  • 1 inch ginger, peeled and chopped
  • 6 whole spicy red chilies
  • 2-4 green chilies or 1 jalapeno(if you want less spice)
  • ⅓ cup water +2 cups of water
For the curry
  • 2 tsp vegetable oil
  • 1 large stalk of leek, cut and washed and drained well
  • 2 tomatoes, finely chopped
  • ½ tsp salt +1 tsp salt for later
  • ⅓ tsp turmeric powder
  • 1 whole chicken, cut into small pieces or 2 pounds
  • 2 potatoes
  • 1 cup cooked/boiled chickpeas(you can use canned too, just drain well with hot water)
  • ⅓ cup cilantro finely chopped, for garnishing.
Instructions
  1. In a saute pan on medium heat, add the spices, cashew, garlic, ginger, red chilies and green chilies and saute for 2 minutes or until the spices are lightly brown and the cashews are toasted well. Take it off the stove, cool it and grind it with ⅓ cup of water and set aside. Add 2 cups of water in the blender, wash it and keep that water separately.
  2. In a large dutch oven, or a large pan add oil and let it get hot. Add the drained leeks and fry for 2-3 minutes until translucent and lightly brown. Add the chopped tomatoes and the washed and dried chicken and keep tossing. Add ½ tsp salt, turmeric and saute for about 3 minutes or until the tomatoes are completely disintegrated. Then add the cashew paste and saute it with the chicken for about 2 minutes to take away the raw flavor.
  3. Then add the extra 2 cups of water. Mix well. Check for salt and add more if you want. Bring the chicken to a boil, cover and simmer and cook for 15 minutes. After 15 minutes, remove the lid, add the chopped potatoes and cover, cook until the potatoes and chicken are completely cooked, another 10 minutes. Open the cover, add the chickpeas, cilantro and simmer for another 2 minutes.
  4. Turn off the heat and serve it with some saffron flavored basmati rice or naan.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/10/29/chicken-chickpea-cashew-curry/