Curry
•Creamy Cashew & Tomato Chicken Curry
Total Time
50 min
Servings
4 people
Level
medium
Rating
(1)
Creamy Cashew & Tomato Chicken Curry
This rich and velvety curry swaps traditional dairy cream for a luscious homemade cashew paste, adding a subtle sweetness and incredible texture to the sauce. It is a mild, comforting dish that pairs perfectly with warm naan bread or steamed basmati rice.
Ingredients
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 cup raw cashews
1 cup warm water (for soaking cashews)
2 tbsp vegetable oil
1 large yellow onion, finely chopped
1 tbsp ginger garlic paste
1 can (14 oz) crushed tomatoes
1 tsp turmeric powder
1 tbsp garam masala
1 tsp mild chili powder
1 cup chicken broth
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
- 1
Soak the raw cashews in the warm water for 15 minutes to soften. Drain the water, then place the cashews in a blender with a splash of fresh water or broth and blend until smooth. Set aside.
- 2
Heat the vegetable oil in a large skillet or pot over medium heat.
- 3
Add the finely chopped onion and sauté for about 5-7 minutes until golden brown and translucent.
- 4
Stir in the ginger garlic paste and cook for another minute until fragrant, being careful not to burn it.
- 5
Add the chicken pieces to the pan and sear until they are white on the outside, about 3-4 minutes.
- 6
Sprinkle in the turmeric, garam masala, and chili powder. Stir well to coat the chicken and toast the spices for 1 minute.
- 7
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer.
- 8
Cover the pan and let it cook for 10-12 minutes, or until the chicken is fully cooked through.
- 9
Reduce the heat to low and stir in the blended cashew paste. Simmer gently for 3-5 minutes to thicken the sauce.
- 10
Season with salt and pepper to taste. Garnish with fresh chopped cilantro before serving.
