Best Cashew Chicken Curry With Cilantro Sauce Recipes

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CHICKEN CURRY WITH CASHEWS



Chicken Curry With Cashews image

Make and share this Chicken Curry With Cashews recipe from Food.com.

Provided by KelBel

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder or 3 tablespoons curry paste
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews
1 cup coconut milk
cooked basmati rice or jasmine rice, to accompany
raisins or cashews, to garnish

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  • Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  • Add chicken and cook, stirring to coat, 3 minutes.
  • Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
  • Just before serving:.
  • Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Nutrition Facts : Calories 575.9, Fat 41.9, SaturatedFat 21.9, Cholesterol 145, Sodium 1465.3, Carbohydrate 20.5, Fiber 4.2, Sugar 5.4, Protein 34.4

CASHEW CHICKEN CURRY



Cashew Chicken Curry image

Make and share this Cashew Chicken Curry recipe from Food.com.

Provided by evelynathens

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
3 1/2-4 lbs chicken, cut into 10 serving pieces
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews, roasted (1/4 lb)
3/4 cup plain yogurt
cooked basmati rice or jasmine rice
chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
  • Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
  • Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. 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 butter in a large pan over high heat until melted and golden brown. 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 butter 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 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 and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

COCONUT CHICKEN CURRY WITH CASHEWS



Coconut Chicken Curry With Cashews image

This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1/4 teaspoon cardamom seeds
1/4 teaspoon allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or more to taste
3 tablespoons lemon juice
3/4 cup raw cashews
1/4 cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 1/2 cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Steps:

  • Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  • Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
  • Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
  • In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
  • To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN CURRY WITH CASHEWS



Chicken Curry with Cashews image

Categories     Chicken     Nut     Poultry     Dinner     Cashew     Curry     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
  • Just before serving:
  • Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

CHICKEN CASHEW CURRY



Chicken Cashew Curry image

This is an incredibly easy curry and especially yummy. It makes alot of sauce which is delicious with rice or soaked up with bread.

Provided by Kimke

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 cups chopped onions
2 tablespoons minced garlic
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 lbs boneless skinless chicken breasts, cut into pieces
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chopped fresh cilantro
1 cup unsalted cashews
3/4 cup plain yogurt

Steps:

  • Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  • Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  • Add chicken and cook, stirring to coat, 3 minutes.
  • Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Pulse cashews in a food processor until finely ground, then add to curry.
  • Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
  • Serve over basmati rice.
  • This can be milder or hotter depending on the hotness of your curry powder.

Nutrition Facts : Calories 638.4, Fat 32, SaturatedFat 11.9, Cholesterol 168.1, Sodium 974.3, Carbohydrate 27.8, Fiber 4.5, Sugar 10, Protein 62

CHICKEN CURRY IN CASHEW SAUCE



Chicken Curry in Cashew Sauce image

Make and share this Chicken Curry in Cashew Sauce recipe from Food.com.

Provided by AbbaGav

Categories     Chicken Breast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/4 kg chicken breasts, boned and skinless
1/4 cup vegetable oil
2 onions, grated
8 garlic cloves, crushed
1 inch fresh ginger, minced
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
3 tablespoons curry powder
2 teaspoons garam masala
salt
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 cup raw cashews, ground to a fine paste
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tablespoons margarine
12 ounces diced tomatoes
1/4 cup cilantro

Steps:

  • Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
  • Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
  • Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
  • Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
  • Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
  • Garnish with cilantro leaves.

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