Restaurant Style Creamy Chicken Curry | Gluten & Dairy Free

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: 

  1. 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.
  2. 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.
  3. Then add the turmeric powder, red chilli powder, cumin powder and corriander powder. Sauté for 2-3 minutes.
  4. Now add the red chilli, cashew and tomato paste and salt to the pan and sauté for 5-6 minutes. 
  5. Add the chicken and sauté for another 5 minutes.
  6. Follow this with the coconut milk and mix it all together. Now add the garam masala and give it a good mix again.
  7. 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).
  8. 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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