Recipes

Chicken Curry with Cashews

1 Mins read
0
24
0
Share
Scroll to recipe
Share
Chicken Curry with Cashews

Chicken Curry with Cashews

amanda

Equipment

  • - Blender: Ideal for smoothies and soups

  • - Slow Cooker: Perfect for stewing meats and creating flavorful dishes like curries without constant supervision

  • - Cast Iron Skillet: Known for its even heat distribution, making it excellent for cooking chicken and sautéing vegetables

  • - Mandoline Slicer: Useful for slicing onions and other ingredients uniformly

  • - Chef's Knife: Essential for chopping fresh ingredients

  • - Measuring Cups & Spoons: For precise measurement of spices and liquid components

  • - Immersion Blender: Great for blending sauces directly in the pot without transferring them to another container

  • - Kitchen Aid Stand Mixer with Bowl Attachments: Can be used for mixing dough if making homemade bread or biscuits

  • - Juicer (optional): For fresh garnishes like cucumber-based drinks served alongside curry

  • - Mortar and Pestle (optional): For grinding spices from scratch to achieve the most authentic flavor

  • - Small Food Processor (optional): Useful for quickly chopping nuts or blending ingredients like garlic and ginger into a paste

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter

  • 2 medium onions, finely chopped (2 cups)

  • 2 large garlic cloves, finely chopped

  • 1 tablespoon finely chopped peeled fresh ginger

  • 3 tablespoons curry powder

  • 2 teaspoons salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon cayenne

  • 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces

  • 1 (14.5-ounce) can diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 3/4 cup cashews (1/4 pound)

  • 3/4 cup plain whole-milk yogurt

  • Accompaniment: cooked basmati or jasmine rice

  • Garnish: chopped fresh cilantro

Instructions

1

Instruction 1

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
2

Instruction 2

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
0
24
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *