Zatpat Cashew Chicken Curry.

“Zatpat Cashew Chicken Curry” … A delicious~scrumptious chicken curry born accidentally in my kitchen, when I just put in all the ingredients, ground and prepared it into curry in a hurry … This one is when you are not keeping well yet want to eat something yum or if you are in a hurry but want to come back and have something yum or when you are plain laaaazzzyyy … Yes guessed it right, so, I have named it Zatpat … Can be relished with Kori Roti / Pulav / Roti … Yummilicious … 

** Zatpat Cashew Chicken Curry as I said was born accidentally in my kitchen, when I wanted to prepare chicken curry but was worried about tiring my shoulders that are sore like hell. It had been a few days since last week that I was simply sitting coolly resting my shoulders doing nothing and I was bored to death. I also wanted to eat something tasty and there was a packet of chicken in the freezer. Almost all the ingredients needed were there, except for a few, which I thought I could forgo, also for a change thought of putting everything in mixer grinder and finishing it off in one go and cooking the same to avoid over working. But to my amazement it turned out fantastic and this zatpat recipe is going to stay in my kitchen for a long time to save me from pains. I did not prepare any pulav or roti to relish with the same as I usually do. I just had it with kori rotti, a ready made rice sun dried roti available in southern stores that goes well with chicken curry, when the same is dunked in the gravy and relished. Without running into much details, I am writing the recipe straight away. 

** Here is the Recipe for "Zatpat Cashew Chicken Curry" ... In my own Style ... My Way ... 

** Clean, wash and pat dry 500 gms of chicken, you can use any type of pieces, I used drumsticks, but just pieces will also do. Apply a pinch of haldi powder, red chilly powder and salt and mix well. Keep this aside covered till we go about grinding the masala. 

** Soak one cup of whole Cashew Nuts in one cup of hot water for one hour. 

** Ingredients for the Masala : 

2 cups of coriander leaves (cleaned, picked and washed) 

8 garlic cloves (peeled off and cut into pieces) 

1 inch piece of ginger also cleaned and cut into pieces. 

1 large sized onion, outer skin peeled and cut into pieces 

1 large sized tomato cut into pieces. 

8-10 green chillies cut into pieces. 

¼ cup of cashew nut pieces slightly roasted 

½ cup of dry grated coconut (kopra) slightly roasted. 

1 tblsp of kashmiri red chillies. 

1 tsp Coriander / Dhania Powder 

½ tsp Cumin / Jeera Powder 

½ tsp Fennel / Badisep Powder 

½ tsp Garam Masala Powder 

** Put all the above ingredients into a mixer grinder and grind to a very smooth paste with required amount of water. Do not add in a lot of water, but see to it that the masala is ground smooth. Remove the masala in a plate and add in 1 cup of water to the mixer grinder and mix well, this water will be used for cooking chicken and cashews. 

** Heat 2 tblsp of ghee In a thick bottomed kadai, when hot add in the marinated chicken pieces and fry for a minuted. Now add in the soaked cashews along with the water in which it was soaked and the water kept ready from mixer grinder too. Bring to a boil, once it comes to a boiling point, lower the heat and cook till almost done, say about 85%. 

** Now add in the ground paste and mix well, add in water only if needed to bring to a thick gravy consistency. Add salt to taste and mix well, let cook on medium heat till it comes to a boil ie when bubbles appear on top. Lower the heat and simmer for 5 minutes and then remove from fire and keep this aside. 

** For Tempering : Heat 1 tblsp ghee + 1 tblsp oil in a small pan, when hot add in one finely chopped medium sized onion till brown. Once it is evenly browned (do not burn) add in 8-10 curry leaves and pour over the cashew chicken curry and mix well. Keep the dish covered aside for an hour for the flavors to seep in. 

** “Zatpat Cashew Chicken Curry” is done and ready to be served. Serve this curry with any dish like pulav, fried rice, ghee rice, roti, parotta, parathas, poori or any other dish of your choice. As I was not keeping too well, I just served it with some kori rotti, a rice sun dried dish available in southern stores / Mangalore stores, that can be stored for over a month. 

** This is very famous korti roti prepared with finely ground rice and sun dried in thin layers. They are then packed and sold in stores in southern India specially in Mangalore and always served with chicken curries by the bunt community. In Mangalore from childhood we relished the same with chicken / egg curries, even kurma goes well with it. You can see the same in the picture posted. It tastes awesome when dunked in the gravy and relished. 

** You can use the search option for "Chicken" where you will get many more combinations of the same prepared using different Ingredients. Do try out various types of dishes to relish with yummy side dishes that are also included in the Blog. Just use the labels on the right side of the blog for various types of dishes. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

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