Velvety Cashew Chicken Curry
Ingredients List
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2 teaspoons kosher salt, or more to taste
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2 teaspoons paprika
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2 teaspoons garam masala
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1 ½ teaspoons ground cumin
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1 teaspoon ground coriander
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½ teaspoon cayenne pepper
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½ teaspoon ground turmeric
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2 pounds boneless, skinless chicken thighs
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1 tablespoon vegetable oil
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2 tablespoons butter, divided
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1 yellow onion, chopped
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4 garlic cloves, minced
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2 tablespoons tomato paste
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1 tablespoon minced fresh ginger root
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1 cup chicken broth
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2 cups cold water
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¾ cup whole roasted cashews
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⅓ cup sliced green onions
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⅓ cup freshly chopped cilantro
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1 lime, juiced
Instructions
Combine salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric in a small bowl. Set the spice blend aside for later use.
Slice one chicken thigh along the natural crease, then cut the thicker part in half to create three 2-inch pieces. Repeat with the rest of the chicken thighs.
Place the chicken in a bowl. Add oil and half of the spice mix, then toss to coat. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
When ready to cook, heat 1 tablespoon of butter in a large skillet over high heat until it melts and turns golden. Arrange the chicken in a single layer and cook for 4 to 5 minutes per side, until browned. Return the chicken and any juices to the bowl.
In the same pan, melt the remaining butter over medium-high heat. Add the onion, garlic, tomato paste, ginger, and the rest of the spice mix. Sauté for 2 to 3 minutes until fragrant. Pour in the chicken broth and bring to a simmer. Add the chicken and any juices from the bowl.
Blend the water and cashews in a blender until completely smooth. Stir the mixture into the pan. Lower the heat to medium and simmer for 15 to 20 minutes to allow the flavors to meld. Stir in green onions and cilantro, adjusting seasoning as needed. Finish with a squeeze of lime juice.
Chef’s Tips
Feel free to substitute garam masala with any pre-made curry spice blend of your choice.
Once the cashew cream is added, you can simmer the curry for just 5 to 10 minutes (until the chicken is cooked), or extend it to 45 minutes, depending on how thick you'd like the sauce.
Pair it with my garlic naan recipe for an extra touch of flavor.
Nutritional Information (per serving)
| 287 | Calories |
| 19g | Fat |
| 9g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 287 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 5g | 27% |
| Cholesterol 77mg | 26% |
| Sodium 824mg | 36% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 22g | 44% |
| Vitamin C 7mg | 8% |
| Calcium 42mg | 3% |
| Iron 3mg | 15% |
| Potassium 346mg | 7% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5