Chettinad Chicken (Madras Chicken Curry with Shallots and Cashews)

Serves 4

  • 4 tablespoons vegetable oil, divided
  • 1 ½ lbs boneless chicken, cut into 1-inch cubes
  • 1 container Maya Kaimal Madras Curry
  • 1 medium shallot, peeled and thinly sliced
  • ¼ cup roasted, unsalted, whole cashews
  • 6 to 8 curry leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed chicken and brown lightly.
  • Add the Maya Kaimal Madras Curry sauce. Simmer over low heat until chicken is cooked through, 10 to15 minutes.
  • While the chicken is simmering, heat remaining vegetable oil in a sauté pan. Add the shallots and cook slowly, stirring often, until they become crispy and brown. Transfer the shallots to a dish.
  • Return the pan to the heat and fry the curry leaves in oil remaining in pan. (If needed, add a tablespoon of oil if there is none).
  • When ready to serve, garnish the chicken and sauce with the shallots, cashews, and curry leaves (if using).
  • Serve with basmati rice or Indian naan or other flatbread.



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