Total Time
Prep 15 mins
Cook 40 mins

If you are serving more than 8 pieces of chicken then double the complete recipe.

Ingredients Nutrition


  1. In a food processor pulse the cashews until a very fine; set aside.
  2. Heat butter and oil in a large heavy pot over medium heat.
  3. Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.
  4. Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes).
  5. Add in curry powder and cumin; cook and stir for 2 minutes.
  6. Add in the chicken pieces back to the pot and toss to coat.
  7. Add in the tomatoes with juice; bring to a simmer, cover and simmer for about 40 minutes, or until the chicken is cooked through, stirring occasionally, season with salt to taste.
  8. Just before serving, add in the ground cashews along with the yogurt; mix to combine and simmer uncovered over low heat for 4-5 minutes or until the sauce has thickened.
  9. Serve with cooked basmati rice or white rice.
Most Helpful

My family loved this recipe. I hate when people rate a recipe and then tell how they changed it, but now I'm doing the same thing, so here goes. I used a whole chicken plus 2 more breasts and I used diced tomatoes with seasoning in them. The blend of spices was great and I'm excited to eat the leftovers tonight.

Colorado Dreaming September 29, 2006

We love Thai curry, so this was a nice and different change for my family. Loved the cashews. I used 10 thighs and it was great! Thanks Kitten!

FLYing4Me September 06, 2006

I made this last night for dinner. Pretty easy and I liked the hint of nuttiness. Thanks for an easy Indian curry Kitten! :)

Ang11002 July 18, 2006