Nutty Chicken Curry shows what low and slow cooking can achieve in terms of flavor! This meal is the perfect combination of tender chicken, savory garlic, zingy ginger, and spicy cayenne. The creamy cashew sauce is rich and offers balance to the spices for extra satisfaction. Nutty Chicken Curry is hearty and scrumptious especially when served over a bed of jasmine rice for a meal that you’re sure to enjoy down to the very last bite!
Ingredients
- 1/4 cup unsalted butter
- 2 medium onions, chopped
- 2 large cloves garlic, finely chopped
- 1 tablespoon ginger, peeled and finely chopped
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 3 1/2-4 pounds chicken, boneless and cut into pieces
- 1 (14.5 ounce) can tomatoes, diced
- 1/4 cup cilantro, chopped
- 3/4 cup cashews, roasted
- 3/4 cup plain yogurt
- jasmine rice, optional, cooked, for serving
Directions
Step 1 –In a 5-or-6-quart heavy pot, heat the butter over low heat.
Step 2 –Add in the onions, garlic, and ginger and cook, stirring constantly until softened, about 7-10 minutes.
Step 3 –Add in the curry powder, salt, cumin, and cayenne.
Step 4 –Stir and allow to cook for 2 minutes.
Step 5 –Add the chicken and coat it with the mixture.
Step 6 –Cook the chicken for 3 minutes.
Step 7 –Add in the can of tomatoes, without draining, and the cilantro.
Step 8 –Bring the pot to a simmer.
Step 9 –Cover and allow the chicken to cook through, reading 165 degrees F when tested with a meat thermometer, about 40 minutes on a gentle simmer. Stir occasionally.
Step 10 –Use a food processor or blender to grind the cashews.
Step 11 –Add the cashews and yogurt to the curry, and allow the sauce to thicken, about 5 minutes.
Step 12 –Serve!
