Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt

Isn't life about moving on with the tide, and being graceful whether it is happiness or sadness? A beautiful slide I would like to share today...

Today's recipe is a very rich chicken curry, which is definitely a treat! I adapted this recipe from a very good cookbook, which has a huge list of amazing Kerala based recipes but unfortunately does not have pictures to see how the end result looks like! :( I hate cookbooks like that, but the recipes in this were so traditional that I had to get it. This particular recipe was mentioned as a Mopila (Muslim community) recipe and once I cooked it, I got it from the taste! Our recipes are not extremely spicy and have a high dependence on coconut, cashews and ingredients likewise that add a slight sweetness and richness to the recipe. This curry is no different. I must say that this was perfect match with chapathis but it would taste even better with some Neychoru. Off to the recipe...

Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt
Serves 4
Recipe adapted from "The Essential Kerala Cookbook"


1 kg chicken, cut into medium pieces
1/2 cup yogurt
1 tsp turmeric powder
Salt to taste
2 tbsp coconut oil
2 1/2 tbsp cashews, chopped
2 large onions, sliced
1 pc cinnamon
1 tsp red chilli powder
1 tsp Kashmiri red chilli powder

For paste:
2 1/2 tbsp cashew nuts
3 tbsp yogurt


Clean and pat the chicken dry. Mix the yogurt, turmeric and salt together. Add the chicken and mix well. Allow to marinate for at least one hour.

Heat 1 tbsp oil in a saucepan. Fry the cashew nuts briefly. Drain and set aside. Add the remaining oil. Add the cinnamon and fry briefly. Add the onion and saute till soft. Mix the red chilli powders in half cup of water and pour into the onion. Saute for couple of minutes.

Add the marinated chicken along with all the marinade and cook till the chicken gets done. Keep sauteing occasionally so that it does not stick.

Make a smooth paste of the ingredients mentioned under "for paste". Once the chicken is almost done, add the paste and cook for five minutes. Switch off and garnish with the fried cashew nuts. Serve warm with chapathis, rice or even bread!


1. The original recipe states 4 tsp red chilli powder. I combined both to reduce the spice levels. If you can take it, then add more.
2. I cooked the chicken in a pressure cooker on medium for one whistle and allowed the pressure to go by itself. Therefore, I had some curry. If you cook in a saucepan, it will be a drier masala.

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