Community Pick
Cashew Chicken Curry
"An epicurious recipe I tried recently and LOVED! Easy chicken curry with a nice nutty sauce."
photo by CaliforniaJan
- 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
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Accompaniment
- cooked basmati rice or jasmine rice
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Garnish
- chopped fresh cilantro
directions
- 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.
- 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.
- 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.
Questions & Replies
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Can this dish be frozen -
Can this be frozen
Reviews
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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 -
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.
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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! -
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.
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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.
see 58 more reviews
Tweaks
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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
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Roasted a chicken beforehand for a few hours and shredded it in. Was delicious!
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Got to love this..I first printed it out in 2011 (food.com) and it's been a top favourite ever since..I usually batch make 6 packs.. 1 to eat now and 5 to freeze... I made minor changes such as 4 garlic instead of 2 and slowly increased spices to my taste and I'm up about 25%-30% - the basic was a bit too weak (ok for Korma tastes) and I normally get M&S medium curry powder.. I stick with that as they vary a lot between suppiers.. UK cilantro.- use corriander
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I thought this recipe was absolutely excellent and perfect in every way!! I used Smart Balance Lite instead of unsalted butter and we used a mix of raw cashews and roasted cashews as we didn't have quite enough of roasted cashews. My husband and brother-in-law thought it could use a lot more spiciness so next time for their sake I'll probably throw a few green chilies in the mix, but if it were up to me I would keep it as is!! -
This was soo good! My DH and I give it 5 Stars!! I halved the recipe because original amount was way to much for two people. I used 2 chicken breasts. after the chicken was done, I added an 8 oz can of sliced mushrooms. I'm sure you can add any vegatables you like to this dish and it will turn out great. Instead of a can of diced tomatoes, I used tomato sauce (8 oz). Another thing I did differently was after the cashews were finely ground in the food processor, I added the yogurt in the with the cashews and blended it for a minute or so. It turned out to be a creamy mixture. I didnt use fresh ginger or cilantro because i didnt have any. Overall this dish was great and very easy to make! I highly recommend you try it!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
