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    You are in: Home / Recipes / Cashew Chicken Curry Recipe
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    Cashew Chicken Curry

    Cashew Chicken Curry. Photo by CaliforniaJan

    1/4 Photos of Cashew Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    evelyn/athens's Note:

    An epicurious recipe I tried recently and LOVED! Easy chicken curry with a nice nutty sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Accompaniment

    Garnish

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on August 29, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2010

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (58)

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    Nutritional Facts for Cashew Chicken Curry

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1193.1
     
    Calories from Fat 771
    64%
    Total Fat 85.7 g
    131%
    Saturated Fat 27.8 g
    139%
    Cholesterol 334.1 mg
    111%
    Sodium 1639.3 mg
    68%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 4.7 g
    18%
    Sugars 8.6 g
    34%
    Protein 81.8 g
    163%

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