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May 13, 2021 4 Comments

Image Courtesy: @arijcooks

Filled with creamy Coconut & Cashews paste this is one of the best comfort curry dishes that you should try at home.

Serves - 4

Spice level - Mild


Items In Quantity In Numbers
Chicken cut in small pieces (we recommend legs) 500 g About 2 full legs
Onion fine chopped 250 g Usually 2 medium sized or 1 1/4 cup
Tomato chopped/puree 230 g

Usually 1 1/2 medium sized


1 cup

The one curry


30 g
2 tbsp total
Garlic fine chopped/grated 20 g 1  tbsp
Ginger fine chopped/grated 20 g 1  tbsp
Oil 50 ml about 3 tbsp

Shredded fresh/packaged unsweetened coconut (recommended)


You can replace with thick coconut milk or coconut cream in case you can't find fresh coconut.

30 g 1/4 cup
Cashews (soaked in water) 30 g 1/4 cup
Fresh Chopped Cilantro 

3 g

1/4 cup



Video Recipe


Pre prep needs:

Soak the coconut and cashews in 1 cup of water for 10 mins.

Now in a blender(you can also use a pestle and mortar) add the cashews and coconut add a pinch of salt and 1 tsp of 'The one curry' and blend it into a fine paste.

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 3 tbsp oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown(it needs to be golden brown)
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 2  tbsp of the The one curry masala
  2. Add 1 tbsp of black pepper if you like it spicy or 1tsp if you like it mild or skip it if you are super mild person
  3. Add 1/2 tbsp salt (adjust per liking)
  4. Give it a good mix
  5. Add a little bit of water to avoid burning
  6. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  7. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

  1. Now add all the Chicken
  2. Give it all a good mix 
  3. Add the coconut cashew paste.
  4. Add 1 cup of water
  5. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  6. Add a tiny squeeze of lemon (optional)
  7. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 20 mins remove the lid and bring to a medium flame let it boil for another 3-5 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
  3. Consistency test: The gravy should not be runny. It should be in the constituency of a table cream
  4. Add some cilantro leaves (1/4 cup).

Enjoy with Rice or Parotta or Naan bread!!


4 Responses


March 29, 2023

@CAROL MCCULLOUGH you can add the entire water to the curry. Thanks!

Carol McCullough

February 08, 2023

a question regarding the coconut chicken korma recipe. you state to soak the coconut and cashews in water. Do you drain the water from that mixture before you put it into the blender?
thank you


July 25, 2022

That is wonderful news. We are so glad that you are enjoying our blends Suzanne!

Suzanne Gumpert

June 12, 2022

This was absolutely delicious for a first try with your one curry spice mixture …a definite keeper

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