I am not a big meat eater and I like curries that are mild and not very meaty tasting. This curry I developed according to my taste and it is creamy and smooth and quite mild. It has a great flavour thanks to the onions and cashew nuts.

Ingredients

Boneless chicken 500 g

Yoghurt 1 cup

Pepper 2 tbsp

Salt to taste

Curry leaves a few sprigs

Cream 1 tbsp

Cashew nuts 10-15

Onions 2 large plus 1 small

Cumin seeds 1 tsp

Green chillies 2, sliced plus 2

Ginger 1” piece plus a smaller piece

Garlic 5 cloves

Coconut oil 2 tbsps

Method

Marinate the chicken pieces in yoghurt with salt and pepper.

Add 1 tbsp of oil to a heavy-bottomed pan and fry two large onions, roughly chopped. When the onions turn translucent, add the smaller piece of ginger and cashew nuts.

Switch off the heat when the cashew nuts turn golden and wait for the mixture to cool. Grind to a fine paste.

Add 1 tbsp of oil to the pan and add the cumin seeds.

When the cumin seeds stop sputtering, add one small onion finely sliced.

Crush the ginger, garlic and two green chillies roughly.

Add it to the onions with curry leaves.

Add the marinated chicken and mix well.

Add a cup of water and mix well.

Add the ground paste and mix.

Reduce the heat and cover and cook till the chicken pieces are cooked. Add the cream and stir it in. Do not cook too long after addding the cream. This makes the gravy very smooth.

Serve hot, garnished with sliced green chillies. it can be had with rice or naan bread.