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chicken nawabi curry recipe
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Chicken Nawabi Curry (Indian Takeaway Style)

Recreate this special Indian takeaway style chicken nawabi curry dish, mild with cashew butter, almonds, fresh cream and dried fruits.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, chicken curry, nawabi, nawabi curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 1 handful mixed nuts
  • 6 sultanas
  • 1 dried apricots, roughly chopped
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves (methi)
  • Pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 80 millilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 teaspoon cashew butter
  • 1 teaspoon ground almonds
  • 2 tablespoons single cream
  • 1 teaspoon caster sugar
  • 10 grams creamed coconut block

Instructions

  • In a bowl, add 1 handful mixed nuts, 6 sultanas and 1 dried apricots, roughly chopped. Set aside.
  • Heat 80 millilitres curry broth in a curry pan or frying pan over a medium heat. Once the broth begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 2 minutes.
  • Add another 80 millilitres curry broth and 1 portion cooked chicken for curry dishes. Simmer for 2 minutes. Add the remaining 80 millilitres curry broth, 1 teaspoon cashew butter, 1 teaspoon ground almonds, 2 tablespoons single cream, 1 teaspoon caster sugar and 10 grams creamed coconut block. Add half of the prepared fruit and nut mix. Simmer for another 2 minutes until the curry sauce is slightly thick and bubbling hot.
  • Transfer the chicken nawabi curry to a serving container or large bowl. Garnish with a little extra fresh coriander and top with the remaining fruit and nut mix. Serve with your favourite Indian rice and breads.