Chicken Curry with Cashews
Indulge in the rich, velvety flavors of Chicken Curry with Cashews, a comforting dish that combines tender chicken thighs, a creamy cashew paste, and aromatic spices to create a truly unforgettable meal. This recipe strikes the perfect balance between warm, earthy spices like cumin, turmeric, and garam masala, and the sweetness of coconut milk, all brought together by the unique nuttiness of blended cashews. With golden sautéed onions, fresh ginger, and garlic forming the flavor-packed base, this curry is simmered to perfection for a luscious, restaurant-quality dish. Serve it over steamed rice or alongside fluffy naan bread to soak up every drop of the delectable sauce. Perfect for a hearty family dinner or an impressive dish for entertaining, this chicken curry recipe is easy to master and guaranteed to become a favorite.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 100 grams Cashews
- 1 large Onion
- 4 Garlic cloves
- 1 inch Ginger
- 400 ml Coconut milk
- 200 grams Tomato puree
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- 2 tablespoons Fresh cilantro (for garnish)
- 100 ml Water
Instructions
Begin by soaking the cashews in warm water for 15 minutes. After soaking, drain them and blend them into a smooth paste using a little water. Set this aside.
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Finely chop the onion, garlic, and ginger. Keep them ready for cooking.
Heat the vegetable oil in a large pan or skillet over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger, and cook for 1 minute until fragrant.
Add the turmeric powder, coriander powder, and chili powder. Stir well and cook for another 30 seconds to toast the spices.
Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides.
Pour in the tomato puree and mix well. Cook for 5 minutes to let the tomato base thicken slightly.
Add the blended cashew paste and coconut milk to the pan. Stir to combine and create a creamy curry sauce.
Add the salt and garam masala, and mix well. If the sauce is too thick, add water, a little at a time, to reach your desired consistency.
Reduce the heat to low, cover the pan, and let the curry simmer for 20 minutes. Stir occasionally to prevent sticking, and check that the chicken is cooked through.
Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 53.2 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 290 mg | 22% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3636 mg | 77% | |
*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.
