Chicken Cashew Curry

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This recipe is uncomplicated and easy to follow and produces a rich, tasty curry full of texture and flavor, made so by the addition of ground cashews and freshly made Garam Masala. Do not be tempted to cut corners by buying Garam Masala from the supermarket. Making your own will result in a curry with much rounder, more complex flavors.

Shared by emmalouisab

Time needed

20 min preparation + 70 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 3 lb. chicken breasts, chopped into bite-sized pieces
  • 3 Tbs. oil
  • 2 lg. onions, chopped
  • 3 cloves garlic, chopped
  • 4 Tbs. freshly grated ginger
  • 3 Tbs. curry powder
  • 1/2 tsp. chilli powder
  • 1 tsp. salt
  • 128-oz. can tomatoes
  • 1/4 C. fresh corriander or mint
  • 2 tsp. garam masala
  • 1 C. plain unsweetened yoghurt
  • 5-6 oz. raw cashews, ground

Directions

Heat oil, fry onion, garlic and ginger until soft and golden. Long slow cooking at this stage is the basis of a good curry. I often cook this mixture for 20 minutes or more.


Add the curry powder and chilli and cook for 1 minute, stirring constantly. Add salt, tomatoes and herbs and mix to combine before adding the chicken. Stir the chicken into the tomato mixture to coat. Simmer covered, on very low heat for about 45 minutes or until the chicken is cooked through. Scrape the base of the pan from time to time to ensure that the spices do not stick.


Stir in the garam masala and yoghurt and simmer for 5 minutes. Stir in the cashews and serve.

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Reviews (1)

  • I only want to mention that the ingredients for garam marsala can be purchased in bulk at most health food stores. Since there are some you may not use often, you can get what you need for the recipe and not have a bunch of spices laying around getting old. Garam Marsala is also a excelent mixture for ground pork patties or Lebanese Kibbie using pork or perferably lamb. Tasty in rice too. For spicy flavor just add ground chipolte pepper to taste...Chef Jim

    Flag as inappropriate hotpepperIV  |  August 31, 2009

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