Mangalorean Fried Chicken Cashew Curry

Mangalorean Fried Chicken Cashew Curry

Growing up in the small town of Mangalore in the state of Karnataka, South India was indeed a culinary adventure. Mangalore was once the stronghold of the Portuguese and German missionaries and a wonderful blend of all kinds of cuisine and culture which we children took great advantage of. Every household boasted a few chickens and numerous fruit trees. Coconuts and cashew nuts were readily available and used generously in all recipes from breakfast dishes to sweets to meat or just as a simple snack. The variety of food and seasoned cooks in the form of my mother, grandmother, aunts et al kept our taste buds active throughout the day. My mother was always game for new recipes and this Cashew Chicken Curry/ Easy Mangalorean Curry again is one of hers handed down in the family for years from her mother’s mother. I have adjusted Cashew Chicken Curry/ Easy Mangalorean Curry to suit modern times as back then everything had to be done from scratch. Nowadays we have the advantage of dressed chicken, readily available coconut milk or grated coconut and packaged spices or nuts. I have also used oil instead of ghee for a lighter version of Cashew Chicken Curry/ Easy Mangalorean Curry.

The Recipe For Mangalorean Fried Chicken Cashew Curry

The Ingredients For Mangalorean Fried Chicken Cashew Curry:

1 kg chicken, cut into large pieces, wash and drain

½ tsp. turmeric powder (haldi)
oil for deep frying

Masala Ingredients For  Mangalorean Fried Chicken Cashew Curry

1 tsp. chilli powder to taste

5 cloves garlic

3/4 inch ginger

3/4 cup cashew nuts

2 large onions

1 tsp. coriander

1/2 tsp. cumin (jeera powder)

salt to taste

Grind these ingredients to a smooth paste adding a little water if required.

Other Ingredients For Mangalorean Fried Chicken Cashew Curry:

1 stick cinnamon

3 cloves

2 onions, sliced

2 spring onions, cut fine

4 large tomatoes, chopped

¼ tsp. garam masala (available at Indian grocery stores)

1 handful coriander leaves, chopped

salt to taste

3 -4 tbsp. oil for cooking

Garnish For Mangalorean Fried Chicken Cashew Curry

Few broken cashew nuts, some coriander leaves.

Method For Mangalorean Fried Chicken Cashew Curry:

Wash and drain chicken. Dry completely. Rub with turmeric and salt to taste and deep fry till golden brown. Cover and keep aside.
Heat the oil in a pan. When hot, add the spices and onions and spring onions. Stir fry till onions turn golden brown. Add the blended ingredients and stir fry on a medium low fire till the oil oozes out. Pour in the tomatoes and simmer for five minutes. Add salt to taste. Cover and simmer for 5 minutes or until gravy is thick. Add chicken and simmer for 2 minutes, covered. Transfer to serving dish. Sprinkle the garam masala on top. Garnish with the coriander leaves and broken cashew nuts. Serve hot with plain rice or naan.(Indian bread).

NB: In its original form, a small lime sized ball of good quality tamarind was used instead of tomatoes which became available only after Indian Independence in 1947. People made do with what was locally available.

Some Other Chicken Recipes For You To Try

2012 Special / Peruvian Chicken / Roast Chicken

Serita’s Birthday Treat / Chicken Lasagna

Green Chicken A La Ruth/ Grilled Green Chicken Masala

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