Chicken cashew nut curry

Ingredients
  Chicken breast 2 pcs
  Blanched tomatoes 2 pcs
  Onion 1 pc
  Water 1 cup
  Yoghurt half cup
  Turmeric powder 1 tsp
  Garam masala 1 tsp
  Red chilli powder 1 tbsp
  Cashew nuts 50gms
  Garlic 4-5 pcs
  Lemon juice 1 tbsp
  Coriander 2 tbsp
  Raisins 2tbsp
  Tomato paste 2 tbsp
  Oil 3 tbsp
  Salt to taste

Method
1. Cut chicken breasts into cubes.
2. Chop tomatoes, onion, cashew nuts, garam masala and garlic in a chopper.
3. Put oil and the chopped paste in a cooking pan. Cook for two to three minutes. 
4. Add chicken cubes in the sauce and wait till the colour changes. 
5. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame. 
6. Add water and let it come to a boil.
7. At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.

Chicken curry

Ingredients
1 chicken cut into karahi pieces
1 onion
1 tbsp ginger/garlic paste
1 stick of cinnamon
2 cardamoms
6 black pepper seeds
4 cloves
Few curry leaves
1 tsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
salt to taste
1 tomato cut into cubes
½ cup curd
½ cup ground almonds
7 tbsp oil
1 cup water

Method
1. Heat oil and fry the onion till light golden. Add ginger/garlic paste, curry leaves, cinnamon, cardamom, cloves and pepper till light golden. Then add chilli powder, turmeric, coriander powder and water.
2. Add chicken, tomatoes, salt and sauté with the spices for six minutes. Cover and leave to simmer on low flame till the chicken is tender. Lastly add curd and ground almond.
3. Bring to a boil and serve with nan.

Spanish Chicken Curry

Ingredients
3 lb chicken, cut into 12 pieces
¾ medium bottle tomato ketchup
50 g ghee or butter
4-6 capsicums, sliced lengthwise
6-8 spring onions, chopped
3 medium onions, quartered
4 cucumbers, sliced lengthwise
1 tsp freshly ground red chillies or to taste black pepper, coarsely ground, to taste
1½ tsp ginger and garlic paste
Salt to taste
Water

Method
- Boil chicken with ginger and garlic. When tender, strain the stock (one cup should be left) and keep aside.
- Heat the butter of ghee in a heavy-based pan, add onions, and fry lightly. Add the spring onions, cucumber and capsicum. Pour in the tomato ketchup, ground red chilli, salt and pepper.
- Add the stock and the chicken. Simmer for about ten minutes.
- Serve hot in the centre of a ring of boiled rice.