The Most Delicious Mild Chicken Curry
Life seems to be getting more and more expensive by the day. Prices are through the roof for simple ingredients. This can make life more unbearable than it needs to be. But you do not have to starve yourself of the good things in life. In fact, you can make your own homemade chicken and cashew curry without much trouble at all. It is much easier than you might think, and that is what I am going to help you learn how to do in this article.
In particular, I am going to go over how you can make your own delicious batch of chicken, cashew, and yogurt curry. It is super easy to make and a staple in my household. Hopefully, you will love it as much as I do.
So, without further ado, let us dive right in and get started!
What Are You Going to Need to Make This Curry?
Before you can even start making your curry, you need to make sure that you have everything on hand. Below is a list of the ingredients that you will need to make this rich and tasty mild chicken and cashew curry.
- Chicken – I like to use chicken thighs with the bone that are cut in half. But you can use any part of the chicken that you prefer.
- Cashews – About one cup of cashews is needed for this recipe. I like to use a little more because I love cashews.
- Mustard Seeds – One tablespoon of whole mustard seeds is needed for this recipe. You can add a little more or less. Just take care, too much can overpower the dish.
- Garam Masala – One tablespoon of garam masala is needed for this recipe. You can add a bit more or less depending on your preferences. Just don’t go overboard.
- Fennel Seeds – One tablespoon of fennel seeds is needed for this recipe. These seeds have a kind of licorice taste. So add more or less to your preference.
- Salt – One teaspoon of salt is needed for this recipe. I like my food a little more salty, so I like to add a bit more.
- Red Onion – Two medium to small whole onions are needed for this recipe. You can use regular white or yellow onions if you prefer.
- Garlic Cloves – The recipe calls for three garlic cloves. But I recommend measuring with your heart. For example, I like to add six or seven cloves to my curry.
- Fresh Ginger – One-inch knob of ginger is needed to make this delicious curry. You can use a little more or less depending on how much you love ginger.
- Fresh Green Chillies – Two small fresh chillies are needed to make this recipe. You can use any variety that you prefer. I like to use a more mild chilli as I do not like my curry super hot.
- Lemon Juice – The juice from one whole lemon is needed to make this curry. You can use juice from a bottle if you like. But fresh lemon juice is just more tangy and flavourful.
- Plain Greek Yogurt – About 250 ml of plain yogurt. You can add a little more or a little less if you like. I like to use full-fat yogurt as it just takes better, but it is up to you.
- Curry Leaves – A few dried curry leaves. Between five and ten curry leaves are needed to make this curry.
- Water – About 100 ml of water will be needed for this recipe. I add more because I slow cook my curry. If you have too much water, you can just thicken it with corn flour later on.
- Oil – About three teaspoons of oil will be needed for this delicious curry recipe. You might be a little more or less depending on how you cook your chicken or other ingredients.
There are a few things that you are going to need on top of the ingredients I have mentioned above. The equipment that you will need is as follows:
- Blender
- Slow Cooker
Now that you know what you will need to make yourself a delicious bowl of curry, it is time to take a closer look at what steps should be followed to get the best results.
Step-By-Step Instructions for Chicken and Cashew Curry
I will assume that you have everything you need to start making this tasty curry. You might be thinking that it is impossible to make a curry as good as from a takeaway. But I am here to tell you that you absolutely can. Just find the right recipe and you will be well on your way.
Step 1 – Prep Your Chicken
Before you do anything, you need to cut your chicken into chunks. I like to use chicken thighs. For this cut of meat, you will need to remove the skin, and then cut the meat into thirds.
Leaving the bone in adds flavour to the dish in my opinion. But, you can use chicken breasts or thighs without the bone if you prefer. Just cut your chosen cut of meat into smaller chunks before moving on to the next step.
Step 2 – Roughly Chop and Fry Your Garlic, Chili, and Onion
Chop up the onion, garlic, and green chillies. You do not need to worry about finely chopping them, once they have fried for a little, you will be blending them anyway. Once these ingredients have been chopped up, put a little oil in a hot pan and cook them until the onions have slightly browned and are soft.
When they are cooked, put these ingredients, along with the fennel seeds and some water, into the blender. Push the button and blend them until the contents are smooth. Once you have a smooth watery paste, pour the contents into the slow cooker. You can clean out the blender container, simply pour a little more water into it and swill it around. Pour this water into the slow cooker.
Step 3 – Pan Fry the Chicken with Cashews and Mustard Seeds
In a hot oiled pan, add your chicken with cashew nuts and mustard seeds. Allow these ingredients to cook until the chicken has browned. Once you are satisfied, add the chicken and all the contents to the slow cooker.
Step 4 – Add the Rest of Your Ingredients to the Slow Cooker
With your veggies, chicken, and aromatics prepared, all that is left is to add the rest of your ingredients to the slow cooker. So, toss in the salt, curry leaves, garam masala, lemon juice, water, and plain yogurt. Stir all the ingredients until you have a delicious creamy kind of beige curry. You can add a little more water if the chicken is not covered.
Step 5 – Leave the Curry to Cook
With that, your curry is assembled. Now, all you need to do is leave it until the chicken is cooked. The longer you leave it, the more succulent and soft the chicken will be. I like to assemble my curry in the afternoon and leave it to cook until supper time. But as long as the chicken is cooked, you can eat it whenever you like.
Step 6 – Serve with Naan Bread
Once your curry is ready, serve it along with some delicious naan bread and enjoy. This is a super easy curry to make. I love it and make it often. Hopefully, you will love it as much as I do.
Final Thoughts
If you have enjoyed reading this article, make sure to check out my website. I have a range of fantastic homesteading and self-sufficiency articles there that you are bound to find interesting. From making delicious soft naan bread to what goat milk tastes like. There is a wide range that will certainly be interesting and educational for you.
Thanks for reading!