Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
A soul-satisfying everyday chicken curry with a rich, cashew-onion gravy and the deep warmth of Kardemome Chicken Curry Masala. Simple enough for a weeknight, impressive enough for guests.
Servings
Marinate chicken with yoghurt, turmeric, red chilli powder and salt for 30 minutes.
Blend 2 onions, ginger garlic paste, green chillies, coriander leaves and cashew nuts into a thick paste.
In a pot heat 1 tbsp oil. Add the onion-cashew paste and cook for 5-7 minutes on medium heat.
Add 2 tbsp Kardemome Chicken Curry Masala. Add the marinated chicken and mix well. Cook for 5 minutes.
Add tomato purée and cook for 2-3 minutes. Add water to your desired consistency and cook until chicken is done.
Garnish with fresh coriander leaves. Serve hot with rice or chapati.