3.85
Chicken Curry with CashewsIn this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 medium onions, finely chopped (2 cups)
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 tablespoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cashews (1/4 pound)
  • 3/4 cup plain whole-milk yogurt
  • Accompaniment: cooked basmati or jasmine rice
  • Garnish: chopped fresh cilantro
servings:4 6
  1. Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks note, below.)
  2. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
90 min90 min

Chicken Curry with Cashews

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In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
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Ingredients

  • 1/2 stick (1/4 cup) unsalted butter
  • 2 medium onions, finely chopped (2 cups)
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 tablespoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cashews (1/4 pound)
  • 3/4 cup plain whole-milk yogurt
  • Accompaniment: cooked basmati or jasmine rice
  • Garnish: chopped fresh cilantro

Directions

  1. 1Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks note, below.)
  2. 2Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

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2 USER REVIEWS
  • Chicken curry with cashews

    star44

    If you need dairy free, leave out the butter and yogurt. Use Earth Balance (soy free) to get everything started and make the cashews into a wonderful cashew cream with some almond or rice milk (not too much). It will be just as thick and velvety and full of flavor and richness. I think this is a winner.
  • Chicken Curry with cashew

    star44

    This is really is what I wanted to make, Its been a while since I made curry it something to cook other than turkey this Holiday
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