Cashew Chicken Curry Recipe

Name: Cashew Chicken Curry Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 pounds boneless; 2 teaspoons curry powder; 2 teaspoons garam masala; 1/4 teaspoon salt; 2 tablespoons vegetable oil; 1 white onion; 2 medium tomatoes; 1 tablespoon vegetable oil; 1 tablespoon curry powder; 1 teaspoon Turmeric; 1/2 teaspoon Coriander; 1/2 teaspoon garam masala; 1/2 teaspoon garlic powder; 1/8 teaspoon red pepper flakes; 2 teaspoons sugar; 1 cup raw cashews; 1/2 cup water; 14 ounce can unsweetened coconut milk; 1/2 cup plain greek yogurt

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4.2

261 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
452 kcal
Course
Main Course
Cuisine
Indian

Cashew Chicken Curry Recipe

Farrah Baldwin

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Creamy cashews add a velvety richness to this flavorful Cashew Chicken Curry. It's a delicious Indian dish that comes together in less than 30 minutes!

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Ingredients

Servings

For the Chicken

2 pounds boneless skinless chicken breasts, pounded to 1/2" thickness
2 teaspoons curry powder
2 teaspoons garam masala
1/4 teaspoon salt
2 tablespoons vegetable oil

For the Cashew Curry Sauce

1 white onion halved
2 medium tomatoes halved
1 tablespoon vegetable oil
1 tablespoon curry powder
1 teaspoon Turmeric
1/2 teaspoon Coriander
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
2 teaspoons sugar
1 cup raw cashews
1/2 cup water
14 ounce can unsweetened coconut milk
1/2 cup plain greek yogurt NOT nonfat!

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Instructions

Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.
Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.
While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.
Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.
Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.
Serve with basmati rice and warm naan bread.

Notes

You can store this recipe in an airtight container in your fridge for up to 3-4 days. If you want to freeze this curry, you can do so for up to 1 month.
To reheat, you can do so on the stovetop over medium heat until everything has warmed through. Or you can microwave until everything has warmed through.

Nutrition Information

Show Details

Serving 1serving Calories 452kcal (23%) Carbohydrates 21g (7%) Protein 29g (58%) Fat 30g (46%) Saturated Fat 6g (30%) Polyunsaturated Fat 21g Cholesterol 52mg (17%) Sodium 204mg (9%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 452 kcal

% Daily Value*

Serving	1serving
Calories	452kcal	23%
Carbohydrates	21g	7%
Protein	29g	58%
Fat	30g	46%
Saturated Fat	6g	30%
Polyunsaturated Fat	21g	124%
Cholesterol	52mg	17%
Sodium	204mg	9%
Fiber	4g	16%
Sugar	8g	16%