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Cashew Chicken Curry


Ingredients:

  • 1⁄4cup unsalted butter
  • 2medium onions, finely chopped (2 cups)
  • 2large garlic cloves, finely chopped
  • 1tablespoon finely chopped peeled fresh ginger
  • 3tablespoons curry powder
  • 2teaspoons salt
  • 1teaspoon ground cumin
  • 1⁄2teaspoon cayenne
  • 3 1⁄2-4lbs chicken, cut into 10 serving pieces
  • 1(14 1/2 ounce) can diced tomatoes
  • 1⁄4cup chopped fresh cilantro
  • 3⁄4cup cashews, roasted (1/4 lb)
  • 3⁄4cup plain yogurt
  • Accompaniment
  • cooked basmati rice or jasmine rice
  • Garnish
  • chopped fresh cilantro

Directions:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
  • Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
  • Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

Reviews:

  • tara portee

    I used two tablespoons of curry instead of 3 and I still think I could have used a little less (I don’t like extra spicy food.) I also used a less butter and added a little olive oil to saute the vegetables. We enjoyed this very much served over rice.

  • Gourmet Hopeful

    This is a tasty, lowfat curry, that’s relatively easy to make. The only thing I added was some whole cashews at the end, since I couldn’t taste the ground ones in the sauce. I liked the added flavor and crunch of the whole cashews.

  • CoraIleneV

    So yummy! I wouldn't chanfe a thing on this dish. I chose to serve over brown rice instead of white. Also keep in mind that if you want to eat it as leftovers the next day, the sauce will thicken.

  • Nonna A.

    Very enjoyable! Thank You for this recipe.

  • rosslare

    I made this again and want to review it again because it is one fabulous dish and worth 5 stars. This time I ground 1/2 cup of cashews and left 1/4 cup whole, to sprinkle on top. I added 1/2 cup chicken stock and only used 1 ts salt, to make it a bit saucier. Worked like charm.

  • Jennifer Lester Mulridge

    Nice but not sure I would make it again. Add the cilantro near the end if you want to boost its flavour.

  • AmandaMcG

    This was delicious! I’ll definitely make this again sometime soon. I liked how I could just throw the chicken in there and let it boil instead of frying it in the pan. The only change I made was that I used 1 tsp of ground ginger instead of the fresh ginger and I left out the garlic. I served this with Jasmine rice that I made in my rice cooker. Next time I’ll just slightly crush the cashews. They were ground too fine and I would have liked it better if there were bigger chunks. I made this meal for my roommate and I. She somehow manages to find something wrong with 98% of the recipes that I make but she didn’t have a single complaint about this recipe! Thank you for sharing this recipe

  • JerseyJeeper
  • packeyes

    This is the best curry recipe that I have ever had – the different spices and flavors are absolutely delicious! I will make again and again. Thank you for such an outstanding recipe.

  • adopt a greyhound

    Loved the curry. I made half a recipe but used Rotel for the tomatoes. Loved the spice. Served with naan and rice.

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