Singapore Shingari
Chicken curry in cashewnuts paste
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Chicken – 1kg
  • Onion 4nos
  • Cashewnuts 100gm
  • Red chilly – 20nos
  • Cinnamom(1 inch size, Karugapatta) – 6nos
  • Curd – 1cup
  • Turmeric powder 1/2tsp
  • Oil 3
  • Coriander leaves(A few) –
  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.