Singapore Shingari

by PinkyR
Chicken curry in cashewnuts paste
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Votes: 2
Rating: 4
You:
Rate this recipe!
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken - 1 kg
  • Onion - 4 nos
  • Cashewnuts - 100 gm
  • Red chilly - 20 nos
  • Cinnamom(1 inch size, Karugapatta) - 6 nos
  • Curd - 1 cup
  • Turmeric powder - 1/2 tsp
  • Oil - 3 -
  • Coriander leaves(A few) -
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken - 1 kg
  • Onion - 4 nos
  • Cashewnuts - 100 gm
  • Red chilly - 20 nos
  • Cinnamom(1 inch size, Karugapatta) - 6 nos
  • Curd - 1 cup
  • Turmeric powder - 1/2 tsp
  • Oil - 3 -
  • Coriander leaves(A few) -
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Mix chicken with curd and turmeric powder and keep aside for 1 hr.
  2. Cut onions into small pieces.
  3. Grind cashewnuts and red chilly seperately and keep aside.
  4. Fry cinnamom in oil.
  5. Add onions and saute till golden yellow.
  6. Add marinated chicken to this and mix well.
  7. Add the ground red chilly and mix well.
  8. When chicken gets cooked, add the ground cashewnuts and mix well.
  9. Keep cooking for sometime till chicken is completely cooked.
  10. Remove from flame.
  11. Garnish with coriander leaves.
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2 comments

curryadmin
lv April 26, 2006 - 12:00 am

What about salt?

Reply
curryadmin
Shaola December 14, 2005 - 12:00 am

Sounds good! I`ll give it a try. I think coconut milk & a dash of lemon juice will go well with this recipe.

Reply

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