Chicken Curry with Cashews Recipe
Ingredients
- 3 Tbsp. butter
- 2 medium onions, chopped
- 2 cloves of garlic, chopped
- 2 Tbsp. fresh ginger, minced
- 3 Tbsp. curry powder
- 1 Tbsp. ground cumin
- 2 tsp. salt
- 1/2 â 1 tsp. cayenne pepper (start with less, add more to taste)
- 1/4 cup (or more if desired) cilantro, chopped
- 1 (15 oz.) can diced tomatoes
- 4 large chicken breasts, cut into 2 in. pieces (about 1-1/2 pounds)
- 3/4 cup cashews
- 3/4 cup plain whole-milk yogurt
Directions
- Heat butter in a large pan. Saute onions, garlic and ginger until softened. Add curry powder, cumin, salt and cayenne. (We used 1/2 tsp cayenne and thought it couldâve been hotter.) Cook 2-3 minutes or until fragrant. Add chicken and stir to coat with the spices. Add tomatoes with their juice and half the cilantro. Cover and simmer until chicken is cooked through, about 20-25 minutes. When chicken is cooked through, this dish can be refrigerated several days. Reheat on the stove before the next step.
- Just before serving: using a food processor, finely grind the cashews and add them to the chicken. Stir in the yogurt and remaining cilantro. Stir over low heat until slightly thickened. Serve over basmati rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 302 | 58% |
| Total Fat 34.66g | 43% |
| Saturated Fat 11.71g | 47% |
| Trans Fat 0.17g | |
| Cholesterol 112mg | 37% |
| Sodium 1552mg | 65% |
| Potassium 746mg | 21% |
| Total Carbs 19.65g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.82g | 3% |
| Protein 35.04g | 56% |
