Cashew Chicken Curry
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."If I could rate this 6 stars, I would. The cashews added such a nice flavor, and the chicken turned out really tender. I added some chopped cabbage, which went pretty well with the flavors. My husband and I loved it, and though my two year old said "It's good, but I don't like it", overall I think it was a winner. Thanks!" - Erincpeters
Yield: 5 Ready in 1 hours, 15 minutes
327 people trying soon
Verified by stevemur
|1 mediumOnion; finely chopped|
|2 large clovesgarlic; finely chopped|
|1 tablespoonfresh ginger; finely chopped peeled|
|3 tablespoonscurry powder|
|1 teaspoonground cumin|
|3.5 lbsboneless skinless breasts/thighs; cut into 1" cubes|
|1 candiced tomatoes|
|0.25 cupfresh cilantro; chopped|
|0.25 poundroasted cashews|
|0.75 cupPlain yogurt|
Cashew Chicken Curry Preparation
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.
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