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🍽️ Creamy Chicken Curry with Roasted Cashews

571 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks (250 g each)
• 2 tbsp lemon juice
• 1 tsp chili powder
• 20 g ginger root
• 200 g Greek yogurt
• 2 tsp garam masala (curry powder)
• 2 onions
• 3 garlic cloves
• 3 tbsp ghee (45 g; alternatively clarified butter)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 2 tbsp tomato paste (30 g)
• 150 ml chicken broth
• 1 tbsp raw cane sugar
• 2 cinnamon sticks
• 400 g strained tomatoes (can)
• 100 ml coconut milk
• 5 g coriander (1/2 handful)
• 45 g cashew nuts (3 tbsp)

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Remove the skin and bones from the meat.
3. 3. Cut the chicken into approx. 4 cm cubes.
4. 4. Place the meat pieces in a bowl.
5. 5. Add lemon juice and chili powder to the meat.
6. 6. Peel the ginger and grate it finely.
7. 7. Add the yogurt to the meat.
8. 8. Add 1 teaspoon of Garam Masala (an Indian spice blend) to the meat.
9. 9. Mix everything well until the meat is evenly marinated.
10. 10. Cover the bowl and place it in a cool place for approx. 30 minutes.
11. 11. Peel the onions and garlic.
12. 12. Finely chop the onions and garlic.
13. 13. Heat the ghee (clarified butter) in a large pot.
14. 14. Take the chicken pieces out of the marinade.
15. 15. Let the excess marinade fat drain from the meat.
16. 16. Fry the meat in 2 or 3 batches in the hot fat.
17. 17. Fry the meat for approx. 5 minutes over medium heat.
18. 18. Remove the fried meat from the pot and set it aside.
19. 19. Add the chopped onions and garlic to the remaining fat.
20. 20. Fry the onions and garlic for 3 minutes over low heat.
21. 21. Stir constantly.
22. 22. Add the remaining Garam Masala to the pot.
23. 23. Add ground coriander to the pot.
24. 24. Add ground cumin to the pot.
25. 25. Add paprika powder to the pot.
26. 26. Sauté the spices briefly.
27. 27. Stir the tomato paste into the spice mixture.
28. 28. Roast the tomato paste for 2 minutes.
29. 29. Pour the broth into the pot.
30. 30. Add the sugar to the pot.
31. 31. Add the cinnamon stick to the pot.
32. 32. Add the tomatoes to the pot.
33. 33. Return the fried chicken pieces to the pot.
34. 34. Let everything simmer for approx. 50 minutes over low heat.
35. 35. Stir the coconut milk into the curry.
36. 36. Let the curry simmer for another 10 minutes.
37. 37. Wash the coriander plant.
38. 38. Shake the plant dry.
39. 39. Pluck the coriander leaves from the stems.
40. 40. Season the curry with salt and pepper to taste.
41. 41. Sprinkle the curry with the roasted cashew nuts.
42. 42. Sprinkle the curry with the fresh coriander leaves.
43. 43. Serve the curry with Chapati (Indian flatbreads).

Nutrition per serving

• kcal: 571
• Protein: 39 g · Fett/Fat: 39 g · Carbs: 16 g