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Chicken Cashew Curry

  • 30minutes
  • 641calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 2 cups chopped onions

  3. 2 tablespoons minced garlic

  4. 1 tablespoon finely chopped fresh ginger

  5. 2 tablespoons curry powder

  6. 1 teaspoon salt

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon cayenne

  9. 2 lbs boneless skinless chicken breasts , cut into pieces

  10. 1 (14 1/2 ounce) can diced tomatoes

  11. 1/2 cup chopped fresh cilantro

  12. 1 cup unsalted cashews

  13. 3/4 cup plain yogurt

Instructions Jump to Ingredients ↑

  1. Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

  2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

  3. Add chicken and cook, stirring to coat, 3 minutes.

  4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.

  5. Pulse cashews in a food processor until finely ground, then add to curry.

  6. Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.

  7. Serve over basmati rice.

  8. This can be milder or hotter depending on the hotness of your curry powder. ?

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