Singapore Shingari
Singapore Shingari
Chicken curry in cashewnuts paste
Ingredients
- 1 kg Chicken
- 4 nos Onion
- 100 gm Cashewnuts
- 20 nos Red Chilly
- 6 nos Cinnamom 1 inch size, Karugapatta
- 1 cup Curd
- 1/2 tsp Turmeric powder
- 3 - Oil
- Coriander Leaves A few
Instructions
- Mix chicken with curd and turmeric powder and keep aside for 1 hr.
- Cut onions into small pieces.
- Grind cashewnuts and red chilly seperately and keep aside.
- Fry cinnamom in oil.
- Add onions and saute till golden yellow.
- Add marinated chicken to this and mix well.
- Add the ground red chilly and mix well.
- When chicken gets cooked, add the ground cashewnuts and mix well.
- Keep cooking for sometime till chicken is completely cooked.
- Remove from flame.
- Garnish with coriander leaves.
Tried this recipe?Let us know how it was!
Response (2)
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What about salt?
Sounds good! I`ll give it a try. I think coconut milk & a dash of lemon juice will go well with this recipe.