Chicken and Cashew Curry

Chicken curry is a great way to get started with Indian food. The ingredients of the dish are all familiar, and the taste of the dish, thanks to the spices, turns out to be bright and unusual. The spiciness of the dish can be adjusted with yogurt, but remember, Indian food should still be spicy enough.

Ingredients

• 1 large onion
• 3 cm ginger root
• 2 cloves of garlic
• 500 g chicken thighs fillet
• 3 tbsp. l. vegetable oil
• 1 cinnamon stick
• 4 boxes of green cardamom
• 4 cloves
• 3 medium potatoes
• 10 cherry tomatoes
• 125 g natural yoghurt
• 1/2 cup toasted cashews
• salt
• 10 raw cashews
• 2 tbsp. l. ground coriander
• 1 tsp ground fennel seeds
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground hot red pepper
• 1/4 tsp freshly ground black pepper

Directions

1. Peel the onions, ginger and garlic. Dice the onion, finely chop the garlic and ginger. Cut the thigh fillet into large pieces.
2. Make a spicy pasta. Crush the cashews in a mortar, add the spices and stir. Pour in 2-3 tbsp. l. water to form a thick paste.
3. Heat oil in a skillet over medium heat, add cinnamon, cardamom and cloves and cook for 1-2 minutes, until aroma appears. Add onion, garlic and ginger and cook for 2 more minutes. Then add the spicy pasta and cook for 4-5 minutes, stirring constantly to prevent the spices from burning.
4. Add the chicken and cook for another 5 minutes. Pour in 125 ml water, cover the pan and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Place potatoes in curry, season with salt and cook for 10 minutes. Finally add the tomatoes and yoghurt and simmer for another 3 minutes. and remove from heat. Cover the curry with a lid and let sit for 10 minutes.
6. Sprinkle with toasted cashews before serving and serve with steamed basmati rice.