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Cashew Chicken Curry
Dehydrated onion tomato powder:
Onions, Tomato, Garlic, Ginger, Salt
Masala:
Coriander powder, Red Chilli Powder, Garam Masala, Salt, Turmeric Powder
Coconut Gravy:
Coconut grated, Cashew, Yogurt, Turmeric Powder, Salt
1. Moisten the onion powder mix in a little bit of warm water for 10 mins. Drain it an keep it aside. Keep the water aside too. Dont throw it away.
2. Also, grind to a paste the cashew coconut masala with some water to make into a gravy.
1. In a pan heat some oil & roast the onion mix for 3-4 mins till it turns translucent.
2. Next, add in the SK chicken masala, salt and cook it further till the oil separates.
3. Now add in the chicken peices, coat it in the masala and cook it for 2-3 mins to seal in its juices and masala.
4. Next, add in the drained vegetable stock along with 150 ml or a cup of water and cook it till the chicken is ready.
5. Only after the chicken is completely ready, lower the flame to simmer add in the cashew coconut gravy, mix it in, add some water if required, increase the heat to medium and bring it to a boil.
6. Switch off the flame and allow the curry to rest and soak in its flavours.
Your Cashew Chicken curry is now ready to wow your family and guests.
Beetroot Thoran
Vegetables:
Thinly Sliced and Cubed Beetroot
Coconut mix:
Coconut, Green Chilly, Cumin seed, Curry leaves, Salt
1. Hydrate the beetroot by soaking it in little warm water for 10 mins. Use very little water, similar to spraying .
2. Hydrate the coconut mix in cold water. Again, very little water. Just to moisten it.
1. Heat oil in a pan & temper the mustard seeds, curry leaves & 2-3 whole red chillies
2. When the mustard starts cracking add the beetroot and simmer, cover and cook for 10 mins till the beetroot is soft.
3. Now add the rehydrated coconut masala and cook for 2-3 minutes.
4. For the garnish temper some curry leaves in coconut oil & pour over.
Enjoy a tasty Thoran with relish.