Cashew Chicken Curry

Submitted by evelynathens

"An epicurious recipe I tried recently and LOVED! Easy chicken curry with a nice nutty sauce."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4-6

ingredients

• 1⁄4 cup unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1⁄2 teaspoon cayenne
• 3 1⁄2 - 4 lbs chicken, cut into 10 serving pieces
• 1 (14 1/2 ounce) can diced tomatoes
• 1⁄4 cup chopped fresh cilantro
• 3⁄4 cup cashews, roasted (1/4 lb)
• 3⁄4 cup plain yogurt

• Accompaniment

• cooked basmati rice or jasmine rice

• Garnish

• chopped fresh cilantro

directions

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. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
2. Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
3. Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

Reviews

[AmandaMcG]

This was delicious! I'll definitely make this again sometime soon. I liked how I could just throw the chicken in there and let it boil instead of frying it in the pan. The only change I made was that I used 1 tsp of ground ginger instead of the fresh ginger and I left out the garlic. I served this with Jasmine rice that I made in my rice cooker. Next time I'll just slightly crush the cashews. They were ground too fine and I would have liked it better if there were bigger chunks. I made this meal for my roommate and I. She somehow manages to find something wrong with 98% of the recipes that I make but she didn't have a single complaint about this recipe! Thank you for sharing this recipe

 

[Suzanne V.]

This recipe is foolproof and gets raves every time I make it. My son's girlfriend is vegetarian, so I made it with fried tofu and it turned out great. I do prefer a little more sauce, so I usually add one and a half cans of the tomatoes and one cup each of cashews and yogurt. This is also great served over steamed cauliflower if you are watching carbs. Round it out with a crisp green salad and it makes a memorable meal.

 

[Caissinha]

My yoghurt looked grainy in the sauce but that didn't matter, still tasted so good! Letting it simmer with a lid on for 40 min made the flavours mix and the chicken tender. Perfect amount of spicyness and salt. I chopped and pan roasted the cashews prior to adding it to the curry. Yum!

 

[rosslare]

I made this again and want to review it again because it is one fabulous dish and worth 5 stars. This time I ground 1/2 cup of cashews and left 1/4 cup whole, to sprinkle on top. I added 1/2 cup chicken stock and only used 1 ts salt, to make it a bit saucier. Worked like charm.

 

[Allison A.]

This is a tasty, lowfat curry, that's relatively easy to make. The only thing I added was some whole cashews at the end, since I couldn't taste the ground ones in the sauce. I liked the added flavor and crunch of the whole cashews.