Cashew Chicken Curry
The recipe Cashew Chicken Curry is ready in about 1 hour and 25 minutes and is definitely an amazing gluten free option for lovers of Indian food. This recipe serves 6 and costs $2.54 per serving. This main course has 426 calories, 35g of protein, and 25g of fat per serving. 68 people found this recipe to be delicious and satisfying. A mixture of salt, ghee, cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodess. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, you might also like recipes such as Whole 30 Cashew Chicken Curry, Cashew Chicken Curry (In A Hurry!), and Chicken and Cashew Nut Curry.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 70 minutes
Ingredients:
1 cup dry roasted cashews (salted or unsalted is fine) OR ½ cup almond butter
¼ tsp cayenne
½ tsp cinnamon
¼ cup cream (heavy or half & half), or full-fat plain yogurt
3 tbsp garam masala
4 cloves garlic, minced
¼ cup ghee (or butter)
10 whole green cardamom pods, cracked (or ¼ tsp ground cardamom)
½ jalapeño pepper, minced
1 large onion, chopped (yielding about 1.5 cups)
¾ tsp salt (plus more to taste)
8 boneless, skinless chicken thighs, cut in rough 1½" pieces
2 cups diced tomatoes
1 cup water
Equipment:
pot
food processor
Cooking instruction summary:
In a large pot, melt ghee or butter over medium heat. Add onions and cook until golden and caramelized, about 25 minutes (lower heat if browning quickly).Meanwhile, in a food processor, finely grind cashew nuts to about a cornmeal consistency. Set aside.When onions are soft and golden brown, add garlic and jalapeño; saute 1 minute. Add garam masala, cinnamon, pepper and salt and saute 1 minute more. Stir in cardamom pods and diced tomatoes, and cook until oil begins to shimmer on the surface, 3-5 minutes.Add chicken thighs, ground cashews and water; bring to a boil over medium-high heat, then reduce to low, cover the pot and simmer until chicken is cooked through, about 25 minutes.Uncover the pot and increase the heat until the curry thickens to desired consistency (for me, this was another 15 minutes or so of cooking). Stir in cream or yogurt, then taste and add more salt until seasoning is right (you'll know because the spices and tomato will taste vibrant, not dull or flat). Top with chopped cilantro.
Step by step:
1. In a large pot, melt ghee or butter over medium heat.
2. Add onions and cook until golden and caramelized, about 25 minutes (lower heat if browning quickly).Meanwhile, in a food processor, finely grind cashew nuts to about a cornmeal consistency. Set aside.When onions are soft and golden brown, add garlic and jalapeño; saute 1 minute.
3. Add garam masala, cinnamon, pepper and salt and saute 1 minute more. Stir in cardamom pods and diced tomatoes, and cook until oil begins to shimmer on the surface, 3-5 minutes.
4. Add chicken thighs, ground cashews and water; bring to a boil over medium-high heat, then reduce to low, cover the pot and simmer until chicken is cooked through, about 25 minutes.Uncover the pot and increase the heat until the curry thickens to desired consistency (for me, this was another 15 minutes or so of cooking). Stir in cream or yogurt, then taste and add more salt until seasoning is right (you'll know because the spices and tomato will taste vibrant, not dull or flat). Top with chopped cilantro.
Nutrition Information:
covered percent of daily need
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