This recipe is a hit at any potluck. Just transfer it to a slow cooker after its done and bring it with you wherever the party is!
Ingredients:
- 2 lb or 1 Kg boneless chicken thighs
- 1 can or 400ml coconut milk
- 4 onions minced
- 4 tomatoes roughly diced
- 1 tbsp ginger garlic paste
- 4 tbsp oil
- 1 tbsp dried fenugreek leaves or kasuri methi
- 10 dried red chillies
- 20 cashew nuts
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tbsp corriander powder
- 1 tsp garam masala powder
- Salt to taste
Method:
- Heat a pan and roast the dried red chillies and the cashew nuts on medium low heat for 2-3 minutes. Take them out of the pan and let cool. Once cooled grind them in a blender or small food processor. Then add the diced tomatoes to the same blender and blend until you get a smooth paste. Set aside.
- Reheat the same pan to medium high heat. Once the pan is hot add oil and the onions. Sauté for 3-4 minutes or until translucent. Then add the ginger garlic paste and sauté again for 2-3 minutes.
- Then add the turmeric powder, red chilli powder, cumin powder and corriander powder. Sauté for 2-3 minutes.
- Now add the red chilli, cashew and tomato paste and salt to the pan and sauté for 5-6 minutes.
- Add the chicken and sauté for another 5 minutes.
- Follow this with the coconut milk and mix it all together. Now add the garam masala and give it a good mix again.
- Cover and let cook for 10 minutes (uncover and stir after 5 minutes to ensure that the chicken doesn’t stick to the bottom of the pan).
- Finally crush the dried fenugreek leaves and add them to the chicken. Mix well and turn off the stove.
Tip:
I’ve found that this recipe tastes even more delicious when it is slow cooked after it is ready on the stove top. If you have a slow cooker or an instant pot with a slow cooker, then transfer the cooked curry into it and slow cook on low for 4-5 hours or on high for 2-3 hours for an even more scrumptious tasting chicken.
If you don’t have a slow cooker then you can let the cooked chicken curry simmer covered on the lowest heat setting for 4-5 hours. However, you will have to give it a stir every 30-45 minutes.
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