Creamy Cashew Chicken Curry

Recipesfull introduces to you: Indian Recipes. (Creamy Cashew Chicken Curry). Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Brief

Prep 20 mins

Cook: 30 mins

Additional: 4hrs

Total: 4hrs50 mins

Servings: 8

Yield: 8 servings

Creamy Cashew Chicken Curry

Ingredients

2 teaspoons kosher salt

or more to taste

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons paprika

½ teaspoon cayenne pepper

½ teaspoon ground turmeric

2 teaspoons garam masala

2 pounds boneless

skinless chicken thighs

1 tablespoon vegetable oil

2 tablespoons butter

divided

1 yellow onion

chopped

2 tablespoons tomato paste

4 garlic cloves

minced

1 tablespoon minced fresh ginger root

1 cup chicken broth

2 cups cold water

¾ cup whole roasted cashews

⅓ cup sliced green onions

⅓ cup freshly chopped cilantro

1 lime

juiced

Banana Chai Bread

World Cuisine

Directions

Step 1

Mix salt cumin coriander paprika cayenne turmeric and garam masala together in a small bowl.

Step 2

Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.

Step 3

Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

Step 4

Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.

Step 5

Heat remaining butter in the same pan over medium-high heat. Add onion remaining spice blend tomato paste garlic and ginger. Cook and stir until fragrant 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.

Step 6

Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutritional Information

Creamy Cashew Chicken Curry

Servings Per Recipe:8

Calories: 287.4

% Daily Value *

Protein: 22g 44%

Carbohydrates: 9.4g 3%

Dietary Fiber: 1.9g 7%

Sugars: 2.2g

Fat: 18.5g 28%

Saturated Fat: 5.4g 27%

Cholesterol: 76.8mg 26%

Vitamin A Iu: 730.5IU 15%

Niacin Equivalents: 8.7mg 67%

Vitamin B6: 0.3mg 18%

Vitamin C: 7.2mg 12%

Folate: 23.5mcg 6%

Calcium: 41.7mg 4%

Iron: 2.7mg 15%

Magnesium: 60mg 21%

Potassium: 345.7mg 10%

Sodium: 823.9mg 33%

Thiamin: 0.1mg 10%

Calories From Fat: 166.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.