Chicken Cream Curry
A quick creamy chicken curry which delivers maximum flavors, with minimal ingredients. The key ingredients that impart a unique flavor to the curry are green chillies, curry leaves and butter.
- 600 grams chicken
- ¼ tsp turmeric powder
- ½ tsp black pepper powder
- salt to taste
- 1 cup water
- 15 cashew nut made into a paste
- 1 chicken stock cube
- ½ cup cooking cream
- 5 green chillies slit
- 2 tbsp butter
Cook the chicken with pepper, turmeric, water and salt. (I pressure cooked mine on medium high for 6 minutes (one pressure release)).
Separate the chicken and stock.
Shallow fry the chicken in little oil till browned on high heat. Keep aside.
In the same pan, add butter. Add curry leaves and green chillies.
Once you get the nice aroma from the curry leaves and chillies, pour in the stock plus cashew nut paste.
Let it boil, once the gravy thickens pour in the cream.
Add crushed chicken stock cube.
Drop in the fried chicken and simmer on low for 5 minutes.
- This is supposed to be a thick curry, thicker than how it is seen in the pictures. :)
- You can add black pepper in the end if you like.