Chicken Curry with Cashews
Author: sprinkles and sauce
Recipe type: Dinner
Cuisine: Indian
Serves: 4
- half a stick of butter
- 1 large vidalia onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, peeled and chopped
- 4 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- half a teaspoon cayenne
- 4-5 chicken breasts, cubed
- 1 can of 14.5 oz diced tomatoes, including juice
- ¼ cup of cilantro, chopped
- ¾ cup cashews, ground
- ¾ cup yogurt
- Heat butter over low heat and then add the chopped onion, garlic and ginger, stir until softened.
- Add curry powder, salt, cumin and cayenne and stir until fragrant.
- Then add the chicken breast, cook and stir to coat with spices.
- Then add the diced tomatoes and cilantro and bring to a simmer.
- Then cover and simmer until chicken is cooked through.
- To finish off, add ground cashews and yogurt and simmer gently until sauce is thickened.
- Serve with basmati or jasmine rice.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/chicken-curry-cashews/
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