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Indian chicken curry with cashews
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Creamy Indian curries are perfected with cashew nuts, creating an irresistible flavor you won't forget.
Ingredients:
  • 250.00 ml raw unsalted cashew nuts
  • 2 tsp garam masala
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 long red chilli, chopped
  • 2 garlic cloves, chopped
  • 200g plain yoghurt
  • 700g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 36.40 gm peanut oil
  • 1 large brown onion, chopped
  • 400g can crushed tomatoes
  • 166.65 gm pure cream
  • Steamed basmati rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • 1. Preheat a large non-stick frying pan over medium heat and toast cashews for 2 minutes until golden. 2. Stir in garam masala, cumin, and ground coriander. Cook for 1 minute until fragrant.
  • Blend cashews, chili, garlic, and yogurt until almost smooth. Transfer to a bowl, add chicken, and toss to coat. Refrigerate for 1 hour before serving.
  • In a large saucepan over medium heat, heat oil and sauté onion until softened, about 3 to 4 minutes. Add chicken mixture and cook until chicken starts to brown, stirring occasionally, for 3 to 5 minutes.
  • Stir in tomato and 1/2 cup of cold water. Bring to a boil, then lower the heat and simmer for 25 minutes. Add cream and continue simmering for 10 minutes until the sauce thickens and the chicken is fully cooked. Serve with rice and fresh coriander.

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