Family · Food

Cashew Chicken Curry

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We LOVE Indian Cuisine. Our favorite restaurants include Taste of India, The Tandoor Grill, and Bombay Grill. Since we are far away from all of these and the closest Indian food place is over an hour away we have been experimenting a lot with making our own!

I have reworked a recipe I found a while ago that called for a WHOLE chicken. We love curry but I can’t commit a whole chicken for one meal when just John and me will eat it {curry for days = SMELLY house}.

If you love curry, you will love this recipe!

Cashew Chicken Curry

Ingredients

  • 4 Tbsp. Butter
  • 1 Medium Onion, finely chopped
  • 2 tsp. garlic, minced
  • 1/2 Tbsp. Ginger {fresh or powdered works great}
  • 1 1/2 Tbsp. Curry Powder
  • 1 tsp. Salt
  • 1/2 tsp. Cumin
  • 1/4 tsp. Cayenne {less if you don’t like it spicy!}
  • 1 lb. Chicken, cubed {we use breast meat but thighs will work too}
  • 1 Can Diced Tomatoes
  • 1/4 Cup Cilantro, chopped
  • 3/4 Cup Cashews, roughly chopped
  • 1/2 Cup Sour Cream

Instructions

  1. Heat butter in a large skillet {I use a wok pan} over low heat until foam from butter subsides.
  2. Cook onion, garlic, and ginger until softened {at least 5 minutes}.
  3. Add curry powder, salt, cumin, and cayenne. Cook for about 2 minutes.
  4. Add chicken and stir to coat for about 3 minutes.
  5. Add tomatoes {INCLUDING THE JUICE} and cilantro and bring to a simmer.
  6. Cover and simmer gently for about 20-30 minutes.
  7. Remove from heat and add cashews and sour cream. Stir to combine.
  8. Serve over rice and top with a little extra cilantro and cashews.

Makes 4-6 helpings.

Your clothes and house may have a hint of curry smell for a day or two, but it is WORTH IT!

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