Chicken and cashew curry with ginger, cardamom and chilli (chertha kozhi kari)
1 HOUR 15 MINUTES + MARINATING | SERVES 4 EASY | GF
Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry.
This curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts. Chicken on the bone gives this curry so much more flavour, so try to use bone-in cuts if you can – but chicken thigh fillets or turkey would also work.
chicken thighs and drumsticks 900g, skins removed
greek yogurt 2 heaped tbsp
ground turmeric 1 tsp
vegetable oil 2 tbsp
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Esta historia es de la edición December 2020 de Olive.
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