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
この記事は Olive の December 2020 版に掲載されています。
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この記事は Olive の December 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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