Our North Indian Chicken Curry

5 from 1 vote

We were shown how to make this north indian curry whilst on holiday in Kerala, south India. This is our variation.

Prep Time30

Cook Time45

Course: Main Course

Cuisine: Indian

Keyword: cashew nuts, chicken breast, fennel seeds, green chilli, red pepper

Servings: people

Calories: 511kcal

Author: Chief Cook and Bottle Washer

1 pot Vegetable Stock Knorr Stockpots
4 tbsp sunflower or rape seed oil
1 scant tsp fennel seeds
1 scant tsp chilli powder
1 tsp turmeric powder
pinch 1 ground ginger Ginger gives the heat
1 large tsp ground coriander
2 tbsp tomato purée
1 tbsp sunflower oil
2 tbsp cashew nut paste soak the cashew nuts and then liquidise with a splash of water

4 chicken breasts Use one breast per person
2 small red onions 1 chopped, 1 sliced
1 tomato, peeled, desseeded and chopped tip: drop the tomato in the boiing stock for 30 seconds before peeling.
1 red bell pepper (capsicum) deseeded and cut into strips
1 green chilli deseeded and chopped
2 cloves garlic peeled and crushed
coriander leaves optional
2 tsp fresh cream or crème fraiche
chapatis to serve

In a cup, soak 2 tablespoons of cashew nuts in water. Prepare the vegetables so that they can be added to the frying pans when required.

Chop the chicken and add to the boiling stock. Simmer for about 15 minutes. Once cooked, remove and set aside. When the chicken has cooled a little, coat it in the turmeric powder.

In a frying pan heat two tablespoons of sunflower oil. Add the bell pepper and sliced onion (not the chopped one) and fry until the onions are soft. While this is cooking, start making the onion and tomato masala.

Heat two tablespoons of sunflower oil in a large frying pan, karahi pan or wok and once hot add the fennel seeds. Fry for around 30 seconds
Add the chopped onion and cook until the onions are soft and translucent
Add the garlic and fresh chilli and continue frying the mixture until the garlic is cooked but not burnt
Add the pinch of ground ginger and scant teaspoon of chilli powder
Add the 2 tablespoons of tomato purée; fry off for a few seconds; and then add the fresh tomato
Add 2 ladles of vegetable stock
Add the coriander powder
Mix and add more stock (up to 4 ladles)
Reduce and add more stock as required
Make the cashew nut paste in a food processor and add it to the masala
Add the chicken pieces
Add the onion, pepper mix to the masala
Add 2 ladles of stock
Add the fresh cream and coriander leaves (if using, reserving some for a garnish).
Taste, reduce, and add salt if required
Serve with a sprinkling of coriander leaves (if using) and a splash of cream (or crème fraiche) and chapatis