Chicken and Nut Curry
Indulge in the rich and aromatic flavors of this Chicken and Nut Curry, a comforting dish that combines tender chicken thighs with a luscious, creamy sauce made from almonds, cashews, and warm Indian spices. Perfectly balanced with the tang of yogurt, the sweetness of tomatoes, and the earthy aroma of cumin seeds, this curry delivers a delightful medley of flavors in every bite. The slow simmering process ensures the chicken is cooked to perfection while soaking up the nutty, spiced gravy. Garnished with fresh cilantro, this dish pairs beautifully with fluffy basmati rice, soft naan, or warm roti, making it an irresistible option for weeknight dinners or special occasions. Easy to prepare in under an hour, this crowd-pleaser is a must-try for lovers of creamy Indian curries!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Cooking oil (vegetable or coconut)
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (pureed or finely chopped)
- 100 grams Plain yogurt
- 12 pieces Almonds (blanched and ground to a paste)
- 10 pieces Cashews (blanched and ground to a paste)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (finely chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the cooking oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the pureed or chopped tomatoes to the pan and cook until the oil begins to separate from the mixture, about 5-6 minutes.
Lower the heat and whisk in the plain yogurt, stirring continuously to prevent curdling.
Mix in the ground almond and cashew pastes, followed by the turmeric powder, coriander powder, red chili powder, and salt. Cook this spice mixture for 2-3 minutes.
Add the chicken pieces to the pan, stirring to coat them evenly in the spice mixture. Cook for 5 minutes, allowing the chicken to absorb the flavors.
Pour in the water and bring the curry to a gentle simmer. Cover the pan with a lid and cook for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Sprinkle the garam masala over the finished curry, mix well, and cook for another 2-3 minutes.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve hot with basmati rice, naan, or roti.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.5 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2496 mg | 53% | |
*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.
