Coconut Cashew Chicken Curry
Indulge in the rich flavors of this Coconut Cashew Chicken Curry, where tender chicken thighs are simmered to perfection in a fragrant blend of spices, creamy coconut milk, and crunchy cashews. This wholesome dish brings together the warmth of ginger, garlic, and curry, providing a sumptuous taste that pairs beautifully with fluffy basmati or jasmine rice. Perfect for a cozy family dinner or for impressing guests, this curry is sure to become a favorite in your recipe repertoire.
4
Servings
550
Calories
15
Ingredients
Ingredients
unsalted butter
1/4 cup (melted)
onion
1 medium (finely chopped)
garlic
2 cloves (finely chopped)
fresh ginger
1 tablespoon (finely chopped and peeled)
curry powder or curry paste
3 tablespoons (as desired)
salt
2 teaspoons (to taste)
ground cumin
1 teaspoon (as desired)
cayenne pepper
1/2 teaspoon (as desired)
boneless skinless chicken thighs or breasts
8 pieces
diced tomatoes
1 (14 1/2 ounce) can
fresh cilantro
1/4 cup (chopped)
cashews
3/4 cup
coconut milk
1 cup
cooked basmati or jasmine rice
as needed (for serving)
raisins or whole cashews
as needed (for garnish)
Instructions
1
In a large 5- to 6-quart heavy pot, melt the unsalted butter over moderate low heat until bubbling.
2
Add the finely chopped onion, garlic, and grated ginger to the pot. Sauté the mixture, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
3
Stir in the curry powder (or curry paste), salt, ground cumin, and cayenne pepper. Cook for an additional 2 minutes, allowing the spices to release their aromas.
4
Add the boneless chicken thighs (or breasts) to the pot, stirring well to coat the chicken with the spice mixture. Cook for about 3 minutes, stirring frequently.
5
Pour in the canned diced tomatoes along with their juice and the chopped fresh cilantro. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 30 minutes, stirring occasionally to ensure even cooking.
6
Just before serving, pulse the cashews in a food processor until they are finely ground. Stir the ground cashews into the curry along with the coconut milk, and simmer gently, uncovered, for another 5 minutes, until the sauce has thickened slightly.
7
Serve the curry over cooked basmati or jasmine rice, and garnish with additional raisins or whole cashews, if desired.
Nutrition Information
32.5
Fat
35
Carbs
40
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Cashew Chicken Curry?
It is a rich and fragrant dish where chicken thighs are simmered in spices, coconut milk, and ground cashews for a creamy texture.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary spices used in this curry?
The main spices include curry powder or paste, ground cumin, cayenne pepper, and fresh ginger.
Can I use chicken breasts instead of thighs?
Yes, you can use 8 pieces of either boneless skinless chicken thighs or chicken breasts.
What type of rice should I serve this with?
This curry pairs beautifully with cooked basmati or jasmine rice.
How many calories are in one serving?
Each serving contains approximately 550 calories.
What is the fat content per serving?
Each serving contains 32.5 grams of fat.
How much protein does this dish offer?
There are 40 grams of protein per serving.
How many carbohydrates are in each serving?
There are 35 grams of carbohydrates per serving.
How do I prepare the cashews for the sauce?
Pulse the 3/4 cup of cashews in a food processor until they are finely ground before stirring them into the curry.
Is this recipe considered spicy?
It contains 1/2 teaspoon of cayenne pepper and curry powder, giving it a warm, spicy flavor profile.
What kind of tomatoes are used?
The recipe calls for one 14.5-ounce can of diced tomatoes including the juice.
How long does the chicken need to simmer?
The chicken should simmer covered for about 30 minutes, plus an additional 5 minutes uncovered after adding coconut milk.
What size pot is recommended?
A large 5- to 6-quart heavy pot is recommended for cooking this curry.
How much coconut milk is required?
The recipe requires 1 cup of coconut milk.
Can I substitute the butter?
While the recipe calls for 1/4 cup of unsalted butter, you could use a neutral oil or ghee if preferred.
What should I use for garnish?
You can garnish the dish with raisins, whole cashews, or extra fresh cilantro.
How much ginger is needed?
You will need 1 tablespoon of finely chopped and peeled fresh ginger.
How many garlic cloves are used?
The recipe uses 2 cloves of finely chopped garlic.
What is the first step in the cooking process?
The first step is to melt the unsalted butter in a large pot over moderate low heat.
When do I add the coconut milk?
Add the coconut milk at the very end of the process, along with the ground cashews.
Does this recipe use fresh cilantro?
Yes, 1/4 cup of chopped fresh cilantro is added to the simmer.
How much curry powder should I use?
Use 3 tablespoons of curry powder or curry paste according to your preference.
Is the onion sautéed?
Yes, the onion is sautéed with garlic and ginger for about 5 minutes until softened.
How much salt is in the recipe?
The recipe calls for 2 teaspoons of salt, or you can adjust to taste.
Why are ground cashews added to the sauce?
Ground cashews are used to thicken the sauce and add a unique nutty flavor.
What is the total number of ingredients?
There are 15 ingredients required for this recipe.
Can I use frozen ginger?
While fresh is specified, frozen grated ginger can be used as a convenient substitute.
Should the pot be covered during simmering?
The pot should be covered for the initial 30-minute simmer, then uncovered for the final 5 minutes.
What category does this recipe fall into?
This is a chicken curry dish perfect for dinner and comfort food.