Chicken Cashew Curry
- Number of Servings: 6
Ingredients
4 tablespoons unsalted butter2 cups finely chopped onions2 cloves garlic, minced1 tablespoon finely chopped fresh ginger3 tablespoons curry powder2 teaspoons kosher salt1 teaspoon ground cumin1/8 teaspoon cayenne pepper {or, to taste}1-4 pound whole chicken, wings & skin removed, cut into 8 pieces1-14.5 ounce can fire-roasted, diced tomatoes1/4 cup chopped fresh cilantro {plus, more for garnish}4 ounces cashews7 ounces plain greek yogurtBasmati Rice
Makes 4-6 servings.
Melt the butter, over medium heat, in a dutch oven, or similar heavy bottomed pot. Add the onions, garlic & ginger. Cook, stirring occasionally, until softened, about 5 minutes. Add the curry, salt, cumin & cayenne. Cook, stirring, to insure the spices do not stick to the bottom of the pot, for 2 minutes. Add in the chicken & toss to coat. Cook for 3 minutes, stirring occasionally. Add the tomatoes & cilantro. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot & cook for 1 hour, or until the chicken is tender & cooked through.
Meanwhile, pulse the cashews in a spice grinder, or food processor, until finely ground. Add to the curry, at the end of cooking time, along with the yogurt. Stir & simmer, uncovered, for about 5 minutes, or until the sauce thickens. Transfer to a serving dish & garnish with a sprinkle of chopped cilantro. Serve with some basmati, or jasmine rice.
To make ahead: Curry can be made up to 5 days in advance, refrigerated, until ready to use. Reheat over low heat & add the ground cashews & yogurt right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
Melt the butter, over medium heat, in a dutch oven, or similar heavy bottomed pot. Add the onions, garlic & ginger. Cook, stirring occasionally, until softened, about 5 minutes. Add the curry, salt, cumin & cayenne. Cook, stirring, to insure the spices do not stick to the bottom of the pot, for 2 minutes. Add in the chicken & toss to coat. Cook for 3 minutes, stirring occasionally. Add the tomatoes & cilantro. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot & cook for 1 hour, or until the chicken is tender & cooked through.
Meanwhile, pulse the cashews in a spice grinder, or food processor, until finely ground. Add to the curry, at the end of cooking time, along with the yogurt. Stir & simmer, uncovered, for about 5 minutes, or until the sauce thickens. Transfer to a serving dish & garnish with a sprinkle of chopped cilantro. Serve with some basmati, or jasmine rice.
To make ahead: Curry can be made up to 5 days in advance, refrigerated, until ready to use. Reheat over low heat & add the ground cashews & yogurt right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
Nutritional Info Amount Per Serving
- Calories: 481.2
- Total Fat: 22.2 g
- Cholesterol: 117.1 mg
- Sodium: 1,035.1 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.4 g
- Protein: 41.9 g
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