chicken curry with cashews & coconut milk

Name: Chicken Curry with Cashews & Coconut Milk
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1/4 cup(s) unsalted butter; 2 tablespoon(s) vegetable oil; 1 medium onion, finely chopped; 3 clove(s) garlic, finely chopped; 1 tablespoon(s) fresh ginger, peeled and finely chopped; 3 tablespoon(s) curry powder or paste (i used madras curry powder); 1 1/2 teaspoon(s) salt; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) cayenne pepper (i used a pinch); 8 - boneless skinless chicken thighs or breasts; 2 medium fresh tomatoes, finely chopped (better if peeled); 1/4 cup(s) fresh cilantro, chopped (i used 2 teaspoons ground coriander); 3/4 cup(s) cashews (i used roasted cashews for better taste and color); 1 (14 oz) can(s) coconut milk

(1 RATING)

108 Pinches 2 Photos

Cosette Khoryati

Beirut

Updated on Nov 25, 2013

This is probably the best curry I've made. Great taste and texture, very creamy and it has just the right amount of spices. Highly recommended, especially if you like cashews!!

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Chicken Curry with Cashews and Coconut Milk

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 4-6 serving(s)

Ingredients

1/4 cup unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
3 tablespoons curry powder or paste (i used madras curry powder)
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (i used a pinch)
8 - boneless skinless chicken thighs or breasts
2 medium fresh tomatoes, finely chopped (better if peeled)
1/4 cup fresh cilantro, chopped (i used 2 teaspoons ground coriander)
3/4 cup cashews (i used roasted cashews for better taste and color)
1 (14 oz) can coconut milk

How To Make chicken curry with cashews & coconut milk

Step 1

-Heat butter and vegetable oil in a wide heavy pot over moderately low heat, then cook onions, garlic, and ginger, stirring until softened for about 5 minutes. -Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. -Add chicken and cook, stirring to coat, 3 minutes.

Step 2

-Add tomatoes, including juice, and cilantro or ground coriander and bring to a boil, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 30 minutes. -Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring until sauce is thickened for about 5 minutes. -Serve hot with basmati or jasmine rice.
Step 3

**You can make the recipe without the chicken, just as a curry sauce or as a dip for naan or puri bread, amazing!
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