Chicken Curry With Cashews

Total Time
45mins
Prep
15 mins
Cook
30 mins

The smell of this simmering on the stove is insane.

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Ingredients

Nutrition

Directions

  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.
  2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  3. Add chicken and cook, stirring to coat, 3 minutes.
  4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
  5. Just before serving:.
  6. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Most Helpful

Perfect! An easy curry that's worthy of the finest Indian restaurants. We didn't have cashews so I used almonds, which worked very well.

5 5

I have made this for several years now. It is by far the best creamy curry. The coconut milk is the ultimate to the recipe, I adjust according to the heat I want-more or less curry paste. You have to try this, I give this recipe to everyone who wants to cook a curry.!

5 5

I was pretty free wheeling with this recipe - I doubled the curry powder (I used Madras curry) guesstimated on the other spices, was out of fresh ginger so I used the jar stuff and totally skipped the cilantro, as I was out of that too. Also, I didn't want to waste any coconut milk, so I just poured the whole can in (glad I did too.) I thought it could have even used a bit more curry powder, but it was fine with the amount I used. (It was pretty thick, so I added a tiny bit of water to get my desired consistency) I cut up the chicken breasts into bite size pieces and just placed them on top of the simmering sauce to cook with a lid on. They were done in no time, and were perfect - not dry and overcooked like they usually are. While hubby didn't have seconds (he usually doesn't with curry) I really had to restrain myself from them. I'll have seconds for lunch tomorrow and enjoy it just as much I'm sure. I really enjoyed this and will be making it again when I have fresh ginger and cilantro on hand. I'll triple the curry powder and stick with the whole can of coconut milk next time.