Recipe by Kittencal@recipezazz
If you are serving more than 8 pieces of chicken then double the complete recipe.
Top Review by Colorado Dreaming
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.
- 44.37 ml butter butter
- 44.37 ml vegetable oil
- 8 chicken thighs
- salt and pepper
- 3 medium onions, chopped
- 4.92 ml dried red pepper flakes (or to taste)
- 44.37 ml minced fresh garlic (can use more)
- 9.85 ml minced fresh ginger (can use more)
- 14.79-59.16 ml curry powder (can use more)
- 4.92 ml cumin powder
- 793.78 g canchopped whole tomatoes (undrained)
- 354.88 ml cashew nuts (roasted or raw)
- 236.59 ml plain yogurt (use full-fat)
Directions See How It's Made
- In a food processor pulse the cashews until a very fine; set aside.
- Heat butter and oil in a large heavy pot over medium heat.
- Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.
- Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes).
- Add in curry powder and cumin; cook and stir for 2 minutes.
- Add in the chicken pieces back to the pot and toss to coat.
- 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.
- 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.
- Serve with cooked basmati rice or white rice.