Apart from Chicken & Dill Curry, I’ve tried this version and love it. For those who have the basic spices in the pantry, it’s a simple dish and hardly take any time for a week day dinner.
What you need:
1 bunch Fresh Coriander Leaves
1 Tbsp Curry Leaves
2 Green Chillies
1 handful Cashew Nuts
750g Chicken (I use mix of chicken thigh & boneless drumsticks)
1tsp Cumin Seeds
2tsp Coriander Seeds (crushed with pastel & mortar)
1Tbsp Ginger & Garlic paste
1 Cup Natural Yogurt
1/2 Tbsp Turmeric Powder
1 tsp Garlic & Ginger paste
(Marinate the chicken for 1 to 2 hours)
1. Blend curry leaves, coriander leaves, green chilli & cashew nuts in a food processor
2. Heat some oil in a deep pan, add cumin seeds, coriander seeds, ginger garlic paste until aromatic.
Then add the blend mix of coriander, sautéed until the cashew nut releases some oil & pasty.
3. Add chicken in and simmer until cooked. Stir occasionally. Taste for season.