Called kozhi kuruma, this is a aromatic, nutty and mild curry typical of home cooking in south India. We like this dish because it makes the most of the sous vide method to maximise the flavour of the humble chicken.
Keeps in a fridge for up to 10 days after being cooked sous vide without being opened.
Ginger root; chopped
Process to a paste.* Set aside.
Heat in a large frying pan over medium-low heat to about 150°C / 302°F.
Bay leaves; whole
Cardamon pods; crushed
Add to pan and sauté for 2 minutes.
Add to pan and stir well to combine.
Cook until the onions are soft, about 5 minutes.
Add the ginger–garlic paste A.
Coriander seed; ground
Chilli powder; ground
Add to pan and mix well.
Turn heat to low and cook for 5 minutes, stirring occadionally.
Chicken breast; fat trimmed and cut into cubes
Vacuum seal with the spice mixture.
Cook sous vide at 60°C / 140°F for 1 hour 30 minutes.
Drain the bag juices into a saucepan.
Cashew nuts; ground with 10 g water to make a paste
Add to saucepan and stir thoroughly to combine.
Bring to a simmer and cook 3 minutes.
Divide meat among serving plates and spoon over sauce.
A: Use a small foot processor, spice blender or mortar and pestle to form the paste. A large batch of this paste can be made and frozen in ice-cube trays, 20 g each. Use 2 in the recipe.
G: To make the nut paste, Green Kitchen Stories shows that you do not need anything more than the nuts themselves. We love this idea, but we haven’t tried it ourselves yet. The technique may not work for small batches; we do those in a our mortar and pestle. A larger batch can be made using their technique, though, and will keep for a few weeks in the fridge. We like their idea of toasting the nuts before processing and think it’s worth a try.
(Chef’s notes) Can a nut paste be frozen? Is their any point to additional spice in the nut paste, like Green Kitchen Stories? Does it keep better if vacuum packed? Are the nuts easier to process if they are cooked sous vide to soften or pasteurise?