Curry Chicken and Cashews
- Number of Servings: 6
Ingredients
1/2 stick (1/4 cup) unsalted butter2 medium onions, finely chopped (2 cups)2 large garlic cloves, finely chopped1 tablespoon finely chopped peeled fresh ginger3 tablespoons curry powder2 teaspoons salt1 teaspoon ground cumin1/2 teaspoon cayenne1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces1 (14.5-ounce) can diced tomatoes1/4 cup chopped fresh cilantro3/4 cup cashews (1/4 pound)3/4 cup plain whole-milk yogurt (I used light coconut milk)Read More https://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358#ixzz1FZpCwnwT
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.)
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.
Number of Servings: 6
Recipe submitted by SparkPeople user DARACOX.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user DARACOX.
Nutritional Info Amount Per Serving
- Calories: 428.2
- Total Fat: 18.7 g
- Cholesterol: 122.1 mg
- Sodium: 616.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.9 g
- Protein: 48.4 g
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