Cashew Chicken Curry
Creamy, rich, and packed with flavor, this Cashew Chicken Curry is a comforting dish that brings together tender boneless chicken thighs and a luscious, nutty sauce. Infused with fragrant spices like cumin, garam masala, and turmeric, this curry is elevated by the addition of blended cashews and coconut milk, creating a velvety texture that's absolutely irresistible. Tangy yogurt and ripe tomatoes add depth, while a garnish of fresh cilantro ties it all together. Perfectly suited for weeknight dinners or special occasions, this one-pot curry pairs beautifully with steamed rice or warm naan. With minimal prep and just 40 minutes of cook time, it's a must-try for lovers of flavorful Indian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Cashews
- 2 medium Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 100 grams Yogurt
- 200 ml Coconut milk
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Paprika or Kashmiri red chili powder
- 1 to taste Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons, chopped Fresh cilantro (coriander leaves)
- 200 ml Water
Instructions
Prep the ingredients: Dice the chicken thighs into bite-sized pieces, chop the onions, tomatoes, and cilantro, and peel the garlic and ginger.
Soak the cashews in warm water for 15 minutes, then drain and blend them into a smooth paste using 2 tablespoons of water. Set aside.
In a large pan or skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté them until they turn golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger. Sauté for another minute until fragrant.
Stir in the chopped tomatoes, turmeric powder, coriander powder, and paprika or Kashmiri red chili powder. Cook for 5-7 minutes until the tomatoes break down and the mixture becomes paste-like.
Add the chicken pieces to the pan and cook for 7-8 minutes, stirring occasionally, until they are no longer pink on the outside.
Stir in the cashew paste and yogurt, mixing well to combine. Cook for another 2-3 minutes.
Add the coconut milk and water, then season with salt to taste. Bring the mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
Once the chicken is tender and cooked through, sprinkle in the garam masala and stir well. Simmer for another 2 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
