Coriander Chicken with Cashews

  • 8 skinless chicken thighs, bone in, washed and drained (I cleaved each into three pieces, bone included)
  • 2 T or so of oil
  • 1/2 t cumin seeds
  • 2 medium onions, peeled and thinly-sliced
  • 1/4 C raw cashews, whole
  • 1 T lemon (or lime) juice
  • 1/2 C coriander leaves, chopped
  • 2 green onions, finely-sliced(my addition)
  • 4-5 mint leaves, finely shredded (stack, roll into a little log and slice thinly- my addition)

For Marinade

  • 1/4 C raw cashews, ground
  • 1 t ground coriander seeds
  • 3/4 t ground cumin seeds
  • 1/2 t ground chiles
  • 1/4-1/2 t ground black pepper
  • 1/2 t garam masala
  • 1/2 t turmeric
  • 2 garlic cloves, sliced
  • 1/2″ piece of ginger, sliced
  • 1 C coriander leaves and stems, washed, drained, chopped
  • 1 hot green chile, seeded and sliced
  • 1 C plain yoghurt
  • salt to taste


1)Make a paste of the garlic, ginger, coriander leaves and green chilis.

2)Combine this with the rest of the marinade ingredients and mix with the chicken pieces well in a bowl. Cover and refrigerate at least 2 hours, but preferably overnight.

3)Heat oil in a cooking vessel over med-high heat and add the cumin seeds; after a few seconds add the onions and whole cashews; fry stirring fairly constantly until the onions are golden and just beginning to brown.

4)Strain these, using a slotted spoon, from the oil and set aside. Add the chicken and its marinade to the pan, stir well, cover and allow it to come to a boil. Reduce heat to med-low and cook for 40 min, stirring occasionally to avoid catching, until tender.

5)Add the reserved onions, cashews and lemon juice and cook 5 minutes more. Check for salt.

6)Sprinkle coriander leaves, green onions, and mint leaves over the top and serve hot with rice.

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