Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, November 15, 2011

Chicken in Roasted Cashew-Peanut Gravy

Recipe No: 272
I had already posted the vegetarian version of this recipe with Cauliflower. Now this is the non-vegetarian version of the same. The basic ingredients and the method of preparation are the same but the amount changes to suit the taste of Chicken.
Ingredients                                        Serves 6
  • Chicken………………............….2 lb/900 grams (Cut into medium sized pieces, washed and drained)
  • Oil…………………………………...3 Tablespoons
  • Peanuts…………………………….1/3 Cup
  • Cashew nuts………………….....1/3 Cup
  • Onion Chopped finely………..2 Cups
  • Ginger-Garlic paste……….….1 ½ Tablespoons
  • Red Chilly powder………..…..2 Teaspoons
  • Coriander Powder…………….4 Teaspoons
  • Turmeric powder……….…….1/2 teaspoon
  • Garam Masala Powder..…..1 Teaspoon
  • Tomato chopped…………..….1 large
  • Cream or milk….….…………..1/4 Cup
  • Coriander leaves chopped...2 Tablespoons (optional)
  • Salt to taste
Method of Preparation
  1. Heat Oil in a pan on medium heat and fry the Peanuts and the Cashew nuts until golden brown.
  2. Remove it from the Oil and when slightly cooled, grind it into a smooth paste using only just enough water. (Up to 1/2 cup will be good)
  3. To the rest of the Oil in the pan, add chopped Onion together with Salt and saute till it starts to brown along the edges.
  4. Add Ginger Garlic paste and continue sauteing till the raw smell is gone.
  5. Adjust the heat to low and add Red Chilly powder, Coriander powder, Turmeric powder and Garam Masala powder; saute till the raw smell is gone for about a minute or two.
  6. Add chopped Tomato and the ground Peanut-Cashew paste; saute till the Oil oozees out. (Do stir continuously.) This step is very important as it determines the taste of this dish. As we are not using too much of Oil, we will only be able to see small droplets of Oil  towards the sides of the mixture. (By this time all the Water from the Masala will be evaporated.)
  7. Add 2 cups of water to dilute the gravy and add the Chicken pieces; mix well; close the pan and let it boil on high heat.
  8. Once boiled, lower the heat to medium and continue cooking till the Chicken is cooked thoroughly; the level of the gravy is reduced and Oil starts to float on top of the curry for about 30 – 40 minutes.
  9. Add Cream and Coriander leaves (if adding), mix well and let it start to boil along the edges. Add more Salt if needed.
  10. Switch off the heat, close the pan and let it sit for 15 minutes before serving.
Notes:
  • You can reduce the amount of Chicken in this recipe and add Cauliflower and Potatoes to fill that place.
  • Since there are nuts in the gravy, chances are there it may stick to the bottom of the pan. So stir it now and then.
 






Make it, enjoy the deliciousness and 
serve it to your family with love…

8 comments:

faseela said...

So tempting dish......Awesome presentation

julie said...

yummy delicious preparation..never tried adding peanuts!!

julie said...

Looking forward to your participation in the Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)

Priya said...

Wow never tried adding peanuts in chicken gravy, sounds absolutely delicious.

Tina said...

Creamy and tempting chicken curry..

An Open Book said...

always on the lookout for chicken recipes..have bookmarked this one...

Amina Khaleel said...

First time here... chicken looks so delicious.. liked your other recipes as well.. glad to follow you.. hope you will visit my blog too..

Mélange said...

That's awesome chicken..a complete bowl of pleasure..Nice blog...Thanks for sharing Asha.

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