This creamy cashew chicken curry recipe is not only delicious, but also packed with nutritious ingredients that will keep you feeling full and satisfied.
With boneless, skinless chicken breast as the main source of protein and healthy fats from cashews, this dish is a great way to fuel your body.
Additionally, the spices used in the recipe, such as cumin, coriander, turmeric, and chili powder, are known for their anti-inflammatory properties and can boost your immune system.
Overall, this recipe is a great option for those looking for a healthy and satisfying meal that doesn't sacrifice flavor.
I honestly usually do not measure out anything while cooking, so these are the best approximate measurements.
1 lb boneless, skinless chicken breast, cut into small pieces
1 cup cashews
1/2 onion, chopped
2 tomatoes diced
3 garlic cloves, minced
1 tbsp ginger, minced
2 tsp garam masala
2 tsp coriander
2 tsp turmeric
2 tsp smoked paprika
½-2 tsp chili powder (depending on your desired spice)
1 tsp salt
1 tsp pepper
1 cup coconut milk
1 cup chicken broth
2 tbsp olive oil
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Marinating the chicken:
In a large bowl, mix together ½-1 cup of plain Greek yogurt with 1 tsp each of ground garam masala, coriander, and turmeric.
Add the chicken pieces to the bowl and toss to coat them in the yogurt mixture.
Cover the bowl with plastic wrap and marinate the chicken in the fridge for at least 30 minutes, I like to marinate for up to 24 hours.
Follow the recipe instructions for cooking the chicken
Marinating the chicken in Greek yogurt and spices adds an extra layer of flavor and helps to keep the chicken moist and tender during cooking.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 8-10 minutes.
While the chicken is cooking, start on the paste by roasting cashews in a skillet for about 5 minutes.
Place the cashews in a food processor along with 1 cup chicken broth, garlic, ginger and tomatoes, and any other desired vegetables.
Pulse the mixture until the cashews are broken down and the mixture starts to become creamy.
Scrape down the sides of the food processor as needed and continue to blend until the cashew paste is completely smooth and creamy, this can take anywhere from 2-5 minutes depending on the strength of your food processor. If you do not have a food processor you can use a blender.
Once the cashew paste is ready, transfer it to a pot on medium heat.
You can add coconut milk to the paste to make it more creamy or chicken broth if it is too thick. Add ½ -1 tsp of garam masala, coriander, turmeric, smoked paprika, chili powder, salt and pepper.
Bring to a simmer and add the cashew cream to the chicken curry and stir to combine. Cook for an additional 5-10 minutes, or until the sauce has thickened and the chicken is tender.
Taste the curry and adjust seasoning by adding more spices as desired.
Garnish with fresh cilantro and serve hot with basmati rice or naan.
This creamy cashew paste is a delicious and versatile ingredient that can be used in a variety of recipes, including curries, soups, dips, and dressings.
Enjoy! Thanks for reading!