Cashew nut Chicken curry (Koli saaru/ Koli kulumbu)

Cashew nut chicken curry is one creamy and rich recipe. I usually prepare this when I expect some guests at home as its so delicious and can go really well with any biryani, pulav or even coconut rice, jeera rice etc. At home this curry is loved to be served with hot parotta. Here goes the recipe....

Ingredients:

Chicken (skinned) - 1 kilo

Brown onion paste - 4 tbsp

Cashew nut paste - 1/2 cup

Tomato paste - 2 tbsp

Ginger - garlic paste - 2 tbsp

Thick coconut milk - 1 cup

Dry red chilly (Kashmiri) paste - 2 tbsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Green chillies - 2 nos

Salt for taste

Oil - 1/4 cup

For the marinade:

Yogurt - 1 tbsp

Chilly powder - 1 tbsp

Lime juice - 1 tsp

Ginger - garlic paste - 1 tsp

Chicken stock cube - 1 nos

Method:

Marinade chicken over night. Heat oil in a casserole, add brown onion paste, ginger-garlic paste and saute for 2 min. Add chilly paste and powder and saute for a min. Add tomato paste, coriander powder, green chillies slit lengthwise and give a good stir. Add the marinated chicken and stir again. Add thick coconut milk and cook till its almost done. Now add cashew nut paste, salt for taste and mix well. Cook till its done. Serve hot with plain rice, roti or even biryani and pulao.

Note:

For the brown onion paste: Saute finely sliced onions until they turn brown, cool and then make a paste using mixer. This can be stored in the refrigerator and can be used instead of regular onions for extra taste.