Chicken and Cashew Nut Curry
Indulge in the rich and aromatic flavors of this Chicken and Cashew Nut Curry, a vibrant dish that balances creamy coconut milk with the bold spices of cumin, coriander, garam masala, and turmeric. Tender chicken thighs are simmered to perfection in a luscious sauce, enhanced by the nutty crunch of toasted cashews. This dish comes together in just 45 minutes, making it an ideal weeknight dinner that's both comforting and full of complexity. Garnished with fresh cilantro and served over fluffy steamed rice or alongside warm naan, this curry is a feast for the senses. Perfect for lovers of Indian-inspired cuisine, this recipe combines bold flavors with ease, making it a must-try for home cooks everywhere!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 100 grams raw cashew nuts
- 2 tablespoons coconut oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 400 milliliters canned coconut milk
- 3 tablespoons tomato puree
- 100 milliliters chicken stock
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Toast the cashew nuts in a dry pan over medium heat until golden brown, about 3-4 minutes. Remove and set aside.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat coconut oil in a large pan or skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the garlic and ginger to the pan. Cook for 1 minute until fragrant.
Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala. Toast the spices for 30 seconds to release their flavors.
Add the chicken pieces to the pan. Cook for 5 minutes, stirring occasionally, until the chicken begins to brown on all sides.
Mix in the tomato puree and cook for an additional 2 minutes.
Pour in the coconut milk and chicken stock. Stir well to combine and bring the mixture to a simmer.
Reduce the heat to low and cover the pan. Let the curry cook for 15 minutes until the chicken is tender and cooked through.
Stir in the roasted cashew nuts and adjust the seasoning with salt and black pepper to taste.
Garnish the curry with fresh chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 27.7 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3591 mg | 76% | |
*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.
