Chicken Curry With Cashews

Submitted by KelBel

"The smell of this simmering on the stove is insane."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 1⁄4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder or 3 tablespoons curry paste
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1⁄2 teaspoon cayenne
• 8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
• 1 (14 1/2 ounce) can diced tomatoes
• 1⁄4 cup chopped fresh cilantro
• 3⁄4 cup cashews
• 1 cup coconut milk
• cooked basmati rice or jasmine rice, to accompany
• raisins or cashews, to garnish

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.
2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
3. Add chicken and cook, stirring to coat, 3 minutes.
4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.

5. Just before serving:

6. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Reviews

[Jim C.]

Perfect! An easy curry that's worthy of the finest Indian restaurants. We didn't have cashews so I used almonds, which worked very well.

 

[totzrn]

I have made this for several years now. It is by far the best creamy curry. The coconut milk is the ultimate to the recipe, I adjust according to the heat I want-more or less curry paste. You have to try this, I give this recipe to everyone who wants to cook a curry.!

 

[Liz R.]

I was so disappointed after all the positive reviews. I thought this was really boring. Kind of tasted like what I'd expect from something in the frozen food department.

 

[Cook In Northwest]

I was pretty free wheeling with this recipe - I doubled the curry powder (I used Madras curry) guesstimated on the other spices, was out of fresh ginger so I used the jar stuff and totally skipped the cilantro, as I was out of that too. Also, I didn't want to waste any coconut milk, so I just poured the whole can in (glad I did too.) I thought it could have even used a bit more curry powder, but it was fine with the amount I used. (It was pretty thick, so I added a tiny bit of water to get my desired consistency) I cut up the chicken breasts into bite size pieces and just placed them on top of the simmering sauce to cook with a lid on. They were done in no time, and were perfect - not dry and overcooked like they usually are. While hubby didn't have seconds (he usually doesn't with curry) I really had to restrain myself from them. I'll have seconds for lunch tomorrow and enjoy it just as much I'm sure. I really enjoyed this and will be making it again when I have fresh ginger and cilantro on hand. I'll triple the curry powder and stick with the whole can of coconut milk next time.

 

[AvianLass]

Easy and delicious! Just the right amount of spice and sooooo creamy!