When asked to write about my favorite dish, I didn’t hesitate for a second to think what the dish would be. Chicken Cashew Gravy is a concoction of spices and fresh herbs, which my mother, over her years of cooking created by trial and error with a combination of ingredients from her trusty spice rack. It’s my go-to comfort food dish, as I love the subtle taste of the spices and herbs, with the tenderness of the chicken absorbing the flavors of the gravy and the bite of the potatoes that compliment the gravy. I still remember returning from school and the aroma of the gravy greeting me at the door. My mother served the dish with steamed basmati white rice or the occasional Sannas – spongy savory rice cakes. It always put a smile on my face then and still does to this day.
CASHEW CHICKEN GRAVY
500g chicken, bone or unboned
4 cloves of garlic, peeled
2 tsp. ginger, chopped
3 green chilies, chopped
4 tbsp. coriander leaves, chopped
½ tsp. turmeric powder
2 tsp. cashew nuts
1 cup coconut milk
½ red onion, finely chopped
2 tomatoes, chopped
2 tbsp. vegetable oil
Salt to taste.
1. In a blender, grind the garlic, ginger, green chilies, coriander leavers, turmeric powder and cashew nuts to fine paste.
2. Heat oil in a wok or pan and add the finely chopped onion and fry till golden brown.
3. Add the ground paste to the fried onions and fry until aroma releases – about 2 minutes, stirring occasionally. Add the tomatoes and fry until soften. Season with salt.
5. Add chicken and cook over low heat until meat is tender. Lastly, add coconut milk to thicken the gravy. You can adjust the consistency with water. Garnish with chopped coriander.
Recipe featured in Ahlan! Gourmet December 2012 issue – My Favorite Dish.
You can also find the recipe on Ahlan! Dubai
Check out my lovely reader Dawser Al Hadidi of My Baking & Cooking Stories try the recipe out – Chicken with Spicy Cashew Gravy