Parsi Creamy Chicken Curry (4)

A curry with Persian influences which is often served at Parsi wedding feasts. Its from ” Thali” by Maunika Gowardhan.

Parsi Creamy Chicken Curry (4)
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Parsi Creamy Chicken Curry (4)
Print Recipe
  1. Put the garlic, ginger, cumin and fennel seeds in a blender along with the soaked chillies and 3 tbsps of their soaking water. Blend to form a thick paste, then set aside.
  2. Blend the cashew nuts separately with 3-5 tbsps of their soaking water to form a thick paste and set aside.
  3. Heat the oil in a heavy based saucepan over a medium heat. Add the cloves, bay leaf and cardamon pods and fry for a few seconds until they start to sputter. Add the onions and cook, stirring frequently, for 12-14 minutes until they soften and turn light brown.
  4. Add the ginger , garlic paste and stir for 2-3 minutes until the raw flavours are cooked out. Add the chicken to the pan and stir fry for 7-8 minutes, sealing the meat and coating with the spice mix. Add the water and season to taste.
  5. Cover and cook over a low heat for 25-30 minutes. Remove the lid and add the sugar and cashew paste. Simmer, uncovered, for a further 4-5 minutes until the chicken is cooked through and the gravy has thickened.
  6. Garnish with the coriander leaves and serve.
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