Cashew Chicken Curry Recipe
User Reviews
4.2
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
452 kcal
-
Course
Main Course
-
Cuisine
Indian
Cashew Chicken Curry Recipe
Description
The Cashew Chicken Curry Recipe begins by marinating boneless skinless chicken breasts in curry powder, garam masala, salt, and oil to infuse flavor before grilling them until golden brown. The grilling adds a smoky caramelization that enhances the curry. Meanwhile, the sauce is developed by blending sautéed onion and tomato, then simmering them with curry spices, turmeric, coriander, and red pepper flakes to build depth.
Raw cashews blended with water create a creamy base that's combined with coconut milk and plain Greek yogurt, creating a rich, silky texture while balancing the spices. The cooked chicken is added to the sauce to meld flavors with gentle simmering. The overall result is a curry with creamy richness, gentle heat, and a nutty undertone from the cashews.
This curry works well served with steamed rice or flatbreads to absorb the sauce. The recipe instructions and ingredients avoid overcomplicating the process, focusing on layering flavors through cooking steps and spice blends.
According to the notes, leftovers can be refrigerated for a few days or frozen for longer storage. Reheating can be done on the stovetop or in a microwave until heated through, making the dish convenient for meal prep.
Ingredients
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 tomato halved, medium
- 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 cashew nuts raw
- 1/2 cup water
- 14 ounce coconut milk unsweetened, canned
- 1/2 cup yogurt NOT nonfat!, plain, Greek
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
- Keep the curry refrigerated in a sealed container for 3-4 days to maintain freshness.
- Freeze the curry for up to 1 month if you want to store longer.
- Reheat gently on the stovetop or microwave until the curry is warmed throughout before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
