Indian · Dinner
Chicken Curry with Poppy Seed Sauce
Chicken thigh pieces simmered in an onion-tomato base thickened with poppy seed and cashew paste, finished with garam masala and cream. The seeds lend a subtle nutty sweetness against gentle heat from green chili. Served with steamed basmati rice or roti alongside a wedge of lemon.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
486Calories
41.2gProtein
31.4gFat
13.8gCarbs
5.1gSugar
3.6gFiber
410mgSodium
225mgChol
10.9gSat Fat
780mgPotassium
150mgCalcium
3.8mgIron
0.7mcgVitamin B12
12mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken into bite-sized pieces. Slice the onion thinly, chop the tomato, and soak the cashews in warm water for 10 minutes to soften.
2
Blitz
Drain the cashews and blend them with the poppy seeds and a splash of water into a smooth, thick paste.
3
Saute
Heat the vegetable oil in a small saucepan over medium heat and saute the onion for 5 to 6 minutes until soft and golden at the edges.
4
Simmer
Add the ginger-garlic paste, green chili, tomato, turmeric, chili powder, coriander, and poppy seed-cashew paste. Add 1/4 cup water, stir in the chicken, cover, and simmer over medium-low heat for 15 minutes until cooked through.
5
Finish
Stir in the garam masala, cumin, and heavy cream over low heat for 2 minutes until the sauce thickens; season with salt. Plate into a shallow bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 11 medium onion
- 22 tablespoon poppy-seeds
- 22 tablespoon cashew
- 22 small tomato
- 22 tablespoon ginger-garlic paste
- 11 green chili
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp garam-masala
- 1/2 tsp1/2 tsp cumin-ground
- 22 tablespoon vegetable-oil
- 44 tablespoon heavy-cream
- 1/2 cup120ml water
- salt, to taste
- 22 tablespoon cilantro
