- Serve with any type of plain rice and chapati.
7. Bake for approximately 20 minutes. Check the chicken after 10 minutes to see if a bit of water needs to be added. Cook until the chicken is cooked through and the curry has thickened to the desired consistency. Remove the pot from the oven. Add more salt if desired.
8. Serve the Chicken Curry from the clay pot or transfer to a serving bowl.
5. Heat a cup of water in the microwave.
6. Reduce the heat to low. Whisk in the ground cashews and 1/2 cup of warm water. Then the ground cashews have been blended, add the chicken pieces. Bring the curry to a boil. Put the lid on the pot and carefully place the pot in the oven. The pot will be very hot so oven mitts are needed.
3. Grind the cashews in the spice grinder and set aside.
4. Heat the oil in a clay pot over medium heat. Add the ground Masala spices and fry for a few minutes for the flavors to come out. Add the sliced onions and fry for 10 minutes or until they turn light brown. Add the garlic, ginger and curry leaves. Fry for 5 minutes. Add the chopped tomato, turmeric and salt. Fry for 5 minutes.
1. Preheat oven to 350°F.
2. Fry the Masala spices in a dry skillet over medium heat. When the aroma rises, remove from the stove and let cool. Grind all of the Masala spices in a spice grinder.
3 Tbs oil
2 small red onions, thinly sliced
1-inch piece ginger, minced
2 cloves garlic, minced
6 curry leaves
3 Roma tomatoes, chopped
1/4 tsp turmeric
1/2 tsp salt
1 lb chicken, cut into bite-sized pieces
2 Tbs cashews
2 Tbs cilantro, chopped
3 dried red chiles
2-inch piece cinnamon stick
2 green cardamom pods
2 Tbs coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp black peppercorns
Following a two part cooking process of creating the curry on the stove and then finishing the cooking in the oven made this dish easy and successful. First I made the curry by cooking the onions in specially seasoned oil. By the time the chicken was added, the meal was ready to be baked on its own to an exquisite finish. This laid the foundation for the chicken pieces to become tender and succulent as they absorbed the exquisite flavors by baked in the oven. Much less water had to be added since the closed pot retained all of it. Once the pot was in the oven, I didn’t have to tend it until it was done.