Ingredients:

• 1 kg – skinned Chicken chunks
• 100g – Kaju (cashew nuts)
• 1 cup – fresh Coconut Milk
• 1-inch – fresh Ginger
• Curry leaves – a few
• 2 tsp – white pepper powder
• 2 tsp – cooking Butter
• 1 – Onion big
• 4 – Cardamom
• Salt to taste

Method:

1. Soak cashew nuts and grind it to a fine paste.
2. Chop ginger finely, chop onion.
3. Heat wok, add cooking butter to melt, add chopped ginger, cardamom, onion
4. Cook till transparent, add curry leaves and chicken
5. Add half the salt, pepper powder and cook for a while
6. Add kaju paste and coconut milk
7. Add some water if the curry is too thick
8. Cook on a low flame till the chicken is done
9. Add the rest of the salt and serve hot with chapattis, steamed rice, hoppers or appam.

Recipe courtesy of rameshpaul46