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    You are in: Home / Recipes / Chicken Curry With Cashews Recipe
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    Chicken Curry With Cashews

    Chicken Curry With Cashews. Photo by Bayhill

    1/1 Photo of Chicken Curry With Cashews

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    KelBel's Note:

    The smell of this simmering on the stove is insane.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.
    2. 2
      Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
    3. 3
      Add chicken and cook, stirring to coat, 3 minutes.
    4. 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. 5
      Just before serving:.
    6. 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.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on January 03, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2009

      55

      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.!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2014

      55

      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.

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

    Read All Reviews (26)

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    Nutritional Facts for Chicken Curry With Cashews

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.9
     
    Calories from Fat 377
    65%
    Total Fat 41.9 g
    64%
    Saturated Fat 21.8 g
    109%
    Cholesterol 145.0 mg
    48%
    Sodium 1465.2 mg
    61%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.3 g
    21%
    Protein 34.3 g
    68%

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