This is accessible take on a classic Indian curry made with staple ingredients from your pantry. The cashews serve as a thickening agent for the sauce, and can be omitted. This will not drastically change the dish.
Place butter in a deep, wide sauce pan (or Dutch oven) over a medium-high flame until the butter is melted and begins to foam. Add cumin seeds and toast until fragrant (about 30 seconds). Add onions, garlic, and ginger to the pan and sauté until the onions are translucent (about 5 mins).
Once the onions are soft and translucent, add all of the remaining spices to the pan - constantly stirring to incorporate and toast evenly (about 2 mins). The Korean red pepper (optional) adds a fruity floral note to the spice blend and gives a “sensation of heat” without adding to the actual spice level of the dish.
Add diced tomatoes (with juices) to deglaze the pan, scraping up any browned bits on the bottom and allow to simmer for about 5 mins. If the sauce seems too thick at this point, thin to your desired consistency with a little bit of water.
Add cubed chicken breast and cilantro (reserving just a little bit for garnish) to the pot and cover. Adjust heat to maintain a consistent simmer and allow the chicken to fully cook, stirring occasionally (about 20 mins).
As the chicken is cooking in the sauce, toast the cashews in a non-stick skillet, over a low flame until golden brown. Transfer 15 roasted cashews into food processor (the remaining 5 are reserved for garnish) along with the yogurt and process until smooth.
After the chicken is fully cooked and tender, add the blended cashews and yogurt to the sauce and simmer for about 5 mins until the sauce thickens and adjust salt levels accordingly.
Serve over a bed of coconut basmati rice and garnish with some more fresh cilantro and chopped roasted cashews.
The cooking process of this dish moves fairly quickly, so it is important that you have all of your ingredients are prepped before you begin.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 4 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 310mg | 11 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.7g | 1 % | |
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: 12
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