Chicken Cashew Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Cashew Curry calories by ingredient
Introduction
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. 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.Number of Servings: 6
Ingredients
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4 tablespoons unsalted butter
2 cups finely chopped onions
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
3 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper {or, to taste}
1-4 pound whole chicken, wings & skin removed, cut into 8 pieces
1-14.5 ounce can fire-roasted, diced tomatoes
1/4 cup chopped fresh cilantro {plus, more for garnish}
4 ounces cashews
7 ounces plain greek yogurt
Basmati Rice
Directions
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.