Delicious Cashew Chicken Curry

"If you are serving more than 8 pieces of chicken then double the complete recipe."
 
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photo by Ang11002 photo by Ang11002
photo by Ang11002
Ready In:
55mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. I made this last night for dinner. Pretty easy and I liked the hint of nuttiness. Thanks for an easy Indian curry Kitten! :)
     
  4. I've made this a few times...the only change to make is to use a 28 oz. can of tomatoes as otherwise there is just not enough sauce!
     
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