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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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    Units: US | Metric


    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.

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    • on September 01, 2009


      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.!

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    • on April 05, 2014


      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.

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    Read All Reviews (26)


    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
    Total Fat 41.9 g
    Saturated Fat 21.8 g
    Cholesterol 145.0 mg
    Sodium 1465.2 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 4.2 g
    Sugars 5.3 g
    Protein 34.3 g

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