The Sri-Lankan chicken cashews curry (Kaju Maluwa)
Allow me to propose today a delicious chicken curry, this time topped with cashew nuts, with the crunchy cashew nuts texture pleasantly contrasting with the soft chicken meat with rice... just amazing! This dish is slightly spicy, but if you want to make it sweeter, feel free to put more coconut milk, which will make your curry sweeter and creamier. I give you the ingredients for a homemade Sri-Lankan curry paste, but I replace this lenthy process by using the ready made thai red curry paste with good results.
Ingredients (for four guests):
For the Sri Lanka curry paste (or substitute by 2 tbsp red thai curry paste)
* 3 tablespoons coriander seeds
* 4 teaspoons cumin seeds
* 1 teaspoon fennel seeds
* 1/4 teaspoon fenugreek seeds
* 1 cinnamon stick
* 6 cloves
* 1/4 teaspoon cardamom seeds
* 2 teaspoons turmeric
* 2 small red thai chilies
* 2 teaspoons grated fresh ginger
* 1 teaspoon ground turmeric
* 1/2 teaspoon salt
For the curry itself:
* 6 chicken thighs
* 1 and 1/2 lb. peeled tomatoes in juice (or 2 big cans)
* 1 cup coconut milk
* 1 cup roasted cashews
* 1 onion, chopped
* 2 cloves garlic, crushed
Preparation:
1) Soak the cashews in just enough water overnight
2) Prepare the curry paste: Mix the spices, grill a few seconds to dry in a hot pan and grind them to a powder using a food processor. Add the crushed garlic and onion and mix to make a thick paste.
3) Cut the chicken in bite-size strips or pieces. Fry the chicken in a little oil until cooked. Pour the chicken on a plate and reserve.
4) Put the curry paste to the pan with the coarsely chopped tomatoes and heat up while stirring to a smooth texture. Bring to a boil, lower the heat the simmer for four minutes; reduce more if needed, the texture should be thick enough.
5) Put the chicken pieces back to the pan, mix in the coconut milk and simmer 5 more minutes, covered. Mix in the cashews and serve over basmati rice.
For the Sri Lanka curry paste (or substitute by 2 tbsp red thai curry paste)
* 3 tablespoons coriander seeds
* 4 teaspoons cumin seeds
* 1 teaspoon fennel seeds
* 1/4 teaspoon fenugreek seeds
* 1 cinnamon stick
* 6 cloves
* 1/4 teaspoon cardamom seeds
* 2 teaspoons turmeric
* 2 small red thai chilies
* 2 teaspoons grated fresh ginger
* 1 teaspoon ground turmeric
* 1/2 teaspoon salt
For the curry itself:
* 6 chicken thighs
* 1 and 1/2 lb. peeled tomatoes in juice (or 2 big cans)
* 1 cup coconut milk
* 1 cup roasted cashews
* 1 onion, chopped
* 2 cloves garlic, crushed
Preparation:
1) Soak the cashews in just enough water overnight
2) Prepare the curry paste: Mix the spices, grill a few seconds to dry in a hot pan and grind them to a powder using a food processor. Add the crushed garlic and onion and mix to make a thick paste.
3) Cut the chicken in bite-size strips or pieces. Fry the chicken in a little oil until cooked. Pour the chicken on a plate and reserve.
4) Put the curry paste to the pan with the coarsely chopped tomatoes and heat up while stirring to a smooth texture. Bring to a boil, lower the heat the simmer for four minutes; reduce more if needed, the texture should be thick enough.
5) Put the chicken pieces back to the pan, mix in the coconut milk and simmer 5 more minutes, covered. Mix in the cashews and serve over basmati rice.