The smell of this simmering on the stove is insane.
Make and share this Chicken Curry With Cashews recipe from Food.com.
- 1⁄4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder or 3 tablespoons curry paste
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne
- 8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 cup chopped fresh cilantro
- 3⁄4 cup cashews
- 1 cup coconut milk
- cooked basmati rice or jasmine rice, to accompany
- chopped fresh cilantro or mango chutney or raisins or cashews, to garnish
- 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 30 minutes.
- Just before serving:.
- 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.
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.
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.!
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.