Chicken Curry With Cashews

Total Time
45mins
Prep 15 mins
Cook 30 mins

The smell of this simmering on the stove is insane.

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.

Jim C. January 03, 2010

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.!

totzrn September 01, 2009