Before the COVID-19 pandemic, it was a treat to order from my favourite Indian restaurant for some comforting fragrant and popular Indian cuisine. I thought it might be fun to replicate some of those dishes, to see how close I can come to those delicious perfectly spiced morsels. This is the result. It makes a wonderful main the Palak Paneer (Creamed Spinach, no cream), I think I came very close to the taste I love. Use the Naan Bread as a scoop for authenticity and the full experience. I hope you try them out and crave them too.
Creamy Cashew Indian Chicken Curry
Serves 6 to 8
For the Spice Mix:
1 teaspoons Himalayan Pink Seas Salt, or other or more, to your taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon crushed hot red pepper, more or less to taste
½ teaspoon ground turmeric
2 teaspoons cinnamon
2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
2 tablespoons olive oil, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth or water
For cashew cream:
2 cups cold water
¾ cup whole roasted cashews
⅓cup sliced green onions
Mix salt, cumin, coriander, paprika, hot red pepper flakes, turmeric, and cinnamon together in a small bowl.
Cut a chicken thigh into bite size, 2 inch pieces, about 6 to a thigh. Repeat with remaining chicken thighs.
Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Heat 1 tablespoon olive oil in a large pan over high heat.
Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
Heat remaining olive oil in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger.
Cook and stir until fragrant, 2 to 3 minutes.
Pour in chicken broth or water, if using, and bring to a simmer. Add the chicken and any accumulated juices.
Combine water and cashews in a blender; blend on high speed until very smooth.
Stir cashew cream into the pan.
Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes.
Stir in green onions; taste for seasoning. Enjoy with Naan Bread and Palak Paneer.