Delicious Cashew Chicken Curry
Indulge in the rich, creamy flavors of this Delicious Cashew Chicken Curry, a perfect fusion of bold Indian spices and velvety coconut milk. Tender chunks of chicken are simmered in a luxurious cashew paste, aromatic cumin, garam masala, and a vibrant tomato-based sauce, creating a dish that's as comforting as it is flavorful. Quick and easy to prepare in just 40 minutes, this curry is ideal for busy weeknight dinners or a cozy weekend meal. Serve it alongside fluffy basmati rice or warm naan for a complete, satisfying feast. Whether you're a fan of classic homemade curries or looking to try something new, this dish delivers on taste, texture, and richness, making it a must-try for curry lovers everywhere!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 100 grams Raw cashews
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Soak the raw cashews in warm water for 10 minutes. Drain and blend the cashews into a smooth paste using a few tablespoons of water. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger, and cook for 1 minute until fragrant.
Add the tomato puree and cook for 5 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute.
Add the chicken pieces to the pan and sauté for 5 minutes until they are no longer pink on the outside.
Pour in the blended cashew paste and stir to coat the chicken evenly.
Add the coconut milk and water, and bring the mixture to a gentle simmer. Cover the pan and cook for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Sprinkle in the garam masala and stir well.
Garnish with fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 32.8 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 240 mg | 18% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2990 mg | 64% | |
*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.
