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Creamy Cashew Indian Chicken Curry

Updated: Jul 5, 2020

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

  1. Mix salt, cumin, coriander, paprika, hot red pepper flakes, turmeric, and cinnamon together in a small bowl.

  2. Cut a chicken thigh into bite size, 2 inch pieces, about 6 to a thigh. Repeat with remaining chicken thighs.

  3. 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.

  4. Heat 1 tablespoon olive oil in a large pan over high heat.

  5. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.

  6. Heat remaining olive oil in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger.

  7. Cook and stir until fragrant, 2 to 3 minutes.

  8. Pour in chicken broth or water, if using, and bring to a simmer. Add the chicken and any accumulated juices.

  9. Combine water and cashews in a blender; blend on high speed until very smooth.

  10. Stir cashew cream into the pan.

  11. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes.

  12. Stir in green onions; taste for seasoning. Enjoy with Naan Bread and Palak Paneer.

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