Bohri Chicken & Cashew Curry

A carnivorous cousin was visiting us over the weekend. I was meeting him after a decade. I wanted to make food of his choice. I made Shammi Kababs, Prawns Curry and Bohri Style Chicken curry.

This Bohri Chicken Curry was from Suvir Saran's book - Indian Home Cooking. I reduced the amount of cashews.

Bohri Chicken & Cashew Curry
From Suvir Saran's Indian Home Cooking
Ingredients

1/2 cup raw or roasted cashews
 

4 whole, dried red chilies
 

1-inch piece of cinnamon stick
 

6 whole cloves

 

3 tablespoons coriander seeds
 

2 teaspoons cumin seeds
 

1 medium onion, coarsely chopped
 

8 garlic cloves
 

2 inches fresh ginger, peeled and sliced

 

1/2 cup unsweetened, shredded coconut,


2 tbsp. canola oil

1 teaspoon ground black pepper
 

 

2 cups water

1 teaspoon salt, or to taste 

 

 

3 potatoes, cut into big chunks

 

 

Marinate

 

2 lb bonelss skinless chicken breasts and thighs, cut

 

2 tbsp. yogurt

 

1 tsp salt

 

1/2 tsp turmeric power

 

1 tbsp. ginger-garlic paste

 

 

 

Method

 

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1.  Roast chilies, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut, and cashews one after the other in a large saucepan or casserole over low heat.  Cook, stirring, until the cashews and coconut have turned a light golden color, about 10 minutes.  Cool and process to a paste in a food processor.

3.  Heat a pressure cooker. Add the oil, the spice paste, and the black pepper and cook, stirring, until the mixture turns a deep golden brown, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks.  As the spices begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.

4.  Add the chicken along with marinade, and potatoes and cook for about 5 minutes. 

5.  Add the water and the salt. Pressure cook till 2-3 whistles.

 

6.  Open the pressure cooker lid after pressure drops. Simmer and serve with flatbread or rice of your choice.

 

Note -

1. I reduced the amount of cashews and oil from the original recipe.

2. I used pressure cooker to expedite the cooking process.

3. I always marinate chicken.

4. I added potatoes to the curry.

5.  Please refer to the link provided for the original recipe.

 

 

Credits
 Suvir Saran's Book  Indian Home Cooking.