SaucyBrownGirl

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Chicken Curry With Cashews (video)

SaucyBrownGirl

Ingredients:

  • 2 Tbsp oil (grapeseed or olive)

  • 1 medium onion (diced)

  • 1 Tbsp SaucyBrownGirl’s Garam Masala

  • 4 cloves fresh garlic (minced/crushed)

  • 1 Tbsp fresh ginger (minced/crushed) or ¼ tsp ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 4  boneless chicken breasts or 6 boneless thighs cut into 1 inch pieces

  • 2 fresh tomatoes (diced) or 8 oz can tomatoes (diced/crushed)

  • 1-2 chopped jalapenos or serranos (according to taste)

  • ½ cup chicken stock (you can add up to another ½ cup for a thinner sauce)

  • ½ cup heavy cream or half and half

  • ½ cup roasted whole cashews, sliced almonds, or hazelnuts

  • 1 Tbsp lemon juice

  •  2-3 Tbsp fresh cilantro leaves (finely chopped)

Cooking Instructions: 

  1. In a pot, on medium heat, saute onions in 2 Tbsp of oil (grapeseed has a higher smoking point but olive oil works too). 

  2. Once onions are turning golden, add SBG Garam Masala, salt, garlic, ginger, and green chilies and saute for about 1 minute to allow spices to bloom.

  3. Add cubed chicken and saute for 4-5 minutes until chicken pieces are no longer pink. 

  4. Add crushed tomatoes and saute for an additional 2-3 minutes to allow tomatoes, chicken and spices to marry and become a sauce.

  5. Turn down the heat to low. Add chicken stock and simmer uncovered for 15-20 minutes making sure to stir occasionally. 

  6. The sauce should be thick and fragrant. If not, allow to simmer for a bit longer. If you are using chicken breast, take the pieces out of the curry or they will overcook.

  7. Taste the sauce. Add salt, pepper or garam masala if needed.

  8. Add lemon juice and cashews (or almonds or hazelnuts or nut butter).

  9. Simmer for about 1-2 minutes till the nuts are warmed through but still crispy.

  10. Garnish with chopped cilantro 

Options: 

  • For a spicier version, add more green chillies or harissa paste

  • For a non-dairy/fusion taste version substitute coconut milk for the cream

  • For a lower calorie option remove cream and/or nuts

  • For a smoother texture, use cashew or almond butter

Serving Suggestions:

  • Serve chicken curry with basmati rice, naan, and cucumber/cabbage raita.

  • Serve chicken curry on mash potatoes garnished with chopped cilantro and green onions