Curried Chicken with Tomatoes and Nuts
Savor the rich and aromatic flavors of Curried Chicken with Tomatoes and Nuts, a vibrant dish that combines tender chicken thighs with a medley of warm spices and a creamy tomato base. This easy-to-make curry is elevated with toasted cashews or almonds, offering a delightful crunch in every bite, while a touch of cayenne brings subtle heat. Infused with garlic, ginger, and the earthy goodness of cumin and coriander, this recipe is a comforting crowd-pleaser that's perfect for weeknight dinners or special gatherings. Garnished with fresh cilantro and served alongside fluffy rice or naan, this dish delivers restaurant-quality flavor in just 50 minutes. Ideal for curry lovers, this recipe is a fuss-free way to bring global cuisine to your table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 large, finely chopped onion
- 1 tablespoon, minced ginger
- 3 cloves, minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 400 grams canned diced tomatoes
- 120 milliliters water
- 120 milliliters heavy cream
- 50 grams toasted cashews or almonds
- 2 tablespoons, chopped fresh cilantro leaves
Instructions
Cut the chicken thighs into bite-sized pieces and season them with 1 teaspoon of salt and 1/2 teaspoon of ground turmeric. Set aside.
Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and golden brown.
Stir in the minced ginger and garlic and cook for 1-2 minutes until fragrant.
Add the ground coriander, ground cumin, and cayenne pepper to the pan. Cook for 30 seconds, stirring constantly, to toast the spices.
Pour in the canned diced tomatoes and 120 milliliters of water. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Add the chicken pieces to the pan, stirring to coat them in the tomato and spice mixture. Cover the pan with a lid and simmer on low heat for 15 minutes, or until the chicken is cooked through.
Stir in the heavy cream and let the curry simmer for another 5 minutes, uncovered, to thicken slightly.
Taste and adjust the seasoning if needed. Sprinkle the toasted cashews or almonds over the curry before serving.
Garnish with freshly chopped cilantro and serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 25.0 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 317 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2789 mg | 59% | |
*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.
