Chicken in a Cashew Nut Sauce
Elevate your dinner table with this bold and creamy Chicken in a Cashew Nut Sauce, a dish that combines tender chicken thighs with a luxuriously rich, spiced cashew and coconut milk sauce. Infused with aromatic cumin, coriander, and turmeric, this recipe strikes a perfect balance between comfort and elegance. The blended cashew paste adds a velvety texture, while garlic, ginger, and optional chili powder lend a fragrant heat. With just 20 minutes of prep and 30 minutes of cooking, this one-pan recipe is as practical as it is indulgent. Garnish with fresh cilantro and serve with fluffy rice or warm naan for a restaurant-quality meal right at home. Perfect for weeknight dinners or special occasions, this gluten-free dish will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 100 grams Raw cashew nuts
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Tomato paste
- 200 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Chili powder (optional)
- 100 milliliters Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh cilantro (for garnish)
Instructions
Soak the cashew nuts in warm water for 15 minutes, then drain and blend into a smooth paste with 2-3 tablespoons of water. Set aside.
Cut the chicken thighs into bite-sized pieces and season lightly with salt.
Heat the vegetable oil in a large skillet or pan over medium-high heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, and chili powder (if using), stirring for 30 seconds to toast the spices.
Mix in the tomato paste and cook for 1-2 minutes until it darkens slightly.
Stir in the cashew nut paste and coconut milk, combining thoroughly to form a rich sauce.
Add the chicken pieces to the pan and stir to coat them evenly in the sauce.
Pour in the water and add salt to taste, then bring the mixture to a gentle simmer.
Cover the pan and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning, if needed.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 31.6 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2805 mg | 60% | |
*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.
