Creamy Chicken In Coriander-Yogurt-Cashew Curry Recipe

Cooking Directions

• STEP 1.In a blender, blend together coriander leaves, yogurt, cashews, ginger, garlic, and green chilies to make a smooth paste.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add the chicken pieces and cook until they are browned.
• STEP 3.Add the coriander-yogurt-cashew paste to the pan and cook for a few minutes until the flavors are well combined.
• STEP 4.Add water, salt, turmeric powder, and garam masala. Cover the pan and let it simmer for about 20 minutes or until the chicken is cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the chicken in yogurt for a few hours before cooking will make it more tender and flavorful.
• Adjust the spice level by adding more or less green chilies according to your preference.
• For a creamier texture, you can add a tablespoon of heavy cream or coconut milk to the curry.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the creamy chicken curry with steamed rice, naan bread, or roti for a complete meal.