Chicken Curry in Cashew Sauce
Indulge in the rich and creamy flavors of Chicken Curry in Cashew Sauce, a luxurious blend of tender chicken thighs simmered in a velvety cashew-based gravy. This recipe combines the earthy warmth of Indian spices like cumin, turmeric, and garam masala with the natural sweetness of cashews, creating a balanced and flavorful curry that pairs perfectly with steamed rice or soft naan bread. The onion-tomato base adds depth, while a touch of garlic, ginger, and red chili powder brings an aromatic kick to every bite. Ready in just one hour, this dish is perfect for weeknight dinners or special occasions when you crave a comforting, restaurant-quality meal at home. Garnished with fresh cilantro, this gluten-free curry is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 kg Chicken thighs, boneless and skinless
- 1 cup Cashews, raw
- 2 medium Onion, finely chopped
- 2 medium Tomato, pureed
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Cilantro, chopped
- 1 cup Water
Instructions
Soak the cashews in hot water for 20 minutes. Once softened, blend them into a smooth paste using a blender or food processor. Set aside.
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the cooking oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onions to the pan and sauté until they are golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.
Stir in the pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 7-8 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add the chicken pieces to the pan and cook for 5 minutes, stirring frequently to coat the chicken with the spice mix.
Pour in the cashew paste and mix well. Add the water and sugar, then bring the mixture to a simmer.
Cover the pan with a lid and cook on low heat for 20 minutes, or until the chicken is fully cooked and tender.
Stir in the garam masala and cook for another 2 minutes.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread and enjoy!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.9 g | ||
| Protein | 293.0 g | 586% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4391 mg | 93% | |
*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.
