This is an easy dish to prepare - my daughter made it for me and I absolutely loved it. I prepared for my husband and he raved - hope you enjoy as well.
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.
Serve over jasmine rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 5 | ||
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Calories: 392 | ||
Calories from Fat: 275 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 78.8mg | 24 % | |
Sodium 186.3mg | 6 % | |
Potassium 494.4mg | 13 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 12.5g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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