Cashew Chicken Curry

Here’s a delicious recipe for Cashew Chicken Curry that combines tender chicken, creamy cashews, and aromatic spices:

Cashew Chicken Curry

Ingredients:

• For the Chicken Marinade:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
• For the Curry:
  • 1/2 cup raw cashews
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup coconut milk or heavy cream
  • 1/2 cup chicken broth or water
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix the yogurt, lemon juice, turmeric, cumin, coriander, and salt.
• Add the chicken pieces to the marinade and toss to coat.
• Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight for better flavor.

2. Prepare the Cashews:

• In a dry skillet, lightly toast the cashews over medium heat until they turn golden brown. Be careful not to burn them. Set aside to cool.
• Once cooled, blend half of the toasted cashews with a little water to form a smooth paste. Reserve the other half for garnish.

3. Cook the Curry:

• Heat the oil or ghee in a large pan over medium heat.
• Add the chopped onions and sauté until golden brown.
• Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.
• Add the cumin, coriander, turmeric, garam masala, and red chili powder. Cook the spices for about 1 minute to release their flavors.
• Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

4. Add the Chicken:

• Add the marinated chicken pieces to the pan and cook, stirring occasionally, until the chicken is browned on all sides (about 5-7 minutes).
• Pour in the coconut milk (or heavy cream), chicken broth (or water), and the cashew paste. Stir to combine.
• Bring the curry to a gentle simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

5. Final Touches:

• Taste and adjust the seasoning with salt as needed.
• Stir in the reserved toasted cashews.

6. Serve:

• Garnish with fresh cilantro leaves and serve the cashew chicken curry hot with basmati rice, naan, or roti.

Tips:

• Coconut Milk: For a richer curry, use full-fat coconut milk; for a lighter version, use light coconut milk.
• Vegetarian Option: Substitute chicken with paneer or tofu for a vegetarian version of this curry.
• Spice Level: Adjust the amount of chili powder according to your heat preference.

This Cashew Chicken Curry is creamy, nutty, and full of rich flavors, making it a perfect comfort dish for any occasion!