Cashew Chicken Curry with Chickpeas
- Number of Servings: 4
Ingredients
1 tbsp unsalted butter2 medium onions, chopped2 cloves garlic, finely chopped1 tbsp Ginger Root, finely chopped3 tbsp Curry powder1 tsp ground Cumin 1/4 tsp cayenne pepper (or to taste)1 lb chicken breasts or tenders (no skin)1/4 cup cilantro, chopped1/2 cup cashews1 cup plain nonfat greek yogurt1 can chickpeas (garbanzo beans), drained and rinsed well1 can diced tomatoes
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, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, chickpeas, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes. (If making ahead, see cooks' note, below.)
Just before serving:
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.
Original recipe: https://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358#ixzz0vpoc9DDs
Number of Servings: 4
Recipe submitted by SparkPeople user CAFFEINATED_09.
Just before serving:
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.
Original recipe: https://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358#ixzz0vpoc9DDs
Number of Servings: 4
Recipe submitted by SparkPeople user CAFFEINATED_09.
Nutritional Info Amount Per Serving
- Calories: 441.3
- Total Fat: 14.1 g
- Cholesterol: 73.5 mg
- Sodium: 502.6 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 8.1 g
- Protein: 41.2 g
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