Chicken Curry in Cashew Sauce

READY IN: 1hr 25mins
Recipe by AbbaGav

Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher.

Top Review by Karen Elizabeth

This should get 10 stars, this is a fabulous curry, loved it!!!!! Wonderful blend of flavours, not only exc ellent at the time but out of this world the next day!!!!! I was sorry not to have coriander ... an afternoon storm flattened my garden, including my herbs .. but wow, was this a fabulous dinner or what!!!! AbbaGav, a real keeper!!! Thank you, made for PAC Fall 2012

Ingredients Nutrition


  1. Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
  2. Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
  3. Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
  4. Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
  5. Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
  6. Garnish with cilantro leaves.

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