1 Review

I made this for dinner tonight and the family really loved it! Instead of bone in chicken pieces I just used boneless chicken thighs cutting them in half before putting them in the pan. I then simmered the chicken for only 30 minutes. When I make this next time, I will probably cut back the curry to 2 T and the cayenne to 1/4 t. It was just a titch too hot for my taste. I wish I would have taken the time to make a raita sauce to go with it. I missed having something cool to counter the heat. Also what I loved about this dish is that is not complicated and came together fast. I could totally make this as a weeknight meal.

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Ridgely April 11, 2010
Chicken Curry With Cashews