This is a great tasty aromatic and budget meal and paleo friendly and gluten free cook with cashew-nuts. No added cream, coconut milk or hot chilli to this dish. But prepared to have a hint of chilli for this recipe, select the heat balance for your families liking.
Prep 10 mins + cooking times 4 hours.
1.5 kg free range chicken drumsticks, washed
150 g onion, peeled, finely chopped
3 (about 20 g) garlic cloves
2 sprig of curry leaves (optional)
1 level tsp fenugreek (optional)
2 (30 30 ml) level sweet or smoked paprika
2 (30 ml) level tbsp ground coriander
2 level tsp ground cumin
1/2 level tsp ground fennel
1 level tsp ground cinnamon
1/2 level tsp ground cardamon
1/4 level tsp ground clove
1 level tsp ground turmeric
2 1/2 level ground pink Himalaya salt or choice of salt
150 g ground roasted or Un-roasted cashew-nuts
500 ml hot water
2 (30 ml) mustard oil or choice of cooking oil
1. Heat the oil in a large frying pan over medium heat. Add onion, garlic and curry leaves fry stirring for 3 minutes.
2. Add paprika, coriander, cumin, fennel, fenugreek and salt fry stirring for 1 – 2 minutes until an aroma comes.
3. Add chicken, cook stirring for 4 to 5 minutes until all spices are well coated and sealed.
4. Add cinnamon, cardamon, clove and cashews-nuts cook for stirring 1 minute.
5. Transfer to a 5.5 litre slow cooker. Add hot water and stir until well combined.
6. Covered and cook on low heat for 4 hours. Season to taste.
Serving suggestions for low GI and gluten free options; serve with steamed low GI rice, quinoa or cauliflower rice.
For paleo options; serve with cauliflower rice or steamed (cassava)tapioca.
Hints & Tips :
Low GI rice can be find in a Coles or Woolworth super market.
Tapioca can be purchase from an Asian grocer.
I like to cook curries with mustard oil. It has mustard fragrance and its enrich the dish with flavour.
Pure 100% mustard oil can be purchase from Indian or Sri-Lankan grocer.