Ingredients
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3
-
3
-
8
-
-
3
-
1
-
3
-
2
-
1 - 4
-
1
-
-
-
-
-
Directions
Delicious Cashew Chicken Curry,If you are serving more than 8 pieces of chicken then double the complete recipe.,My family loved this recipe. I hate when people rate a recipe and then tell how they changed it, but now I’m doing the same thing, so here goes. used a whole chicken plus 2 more breasts and used diced tomatoes with seasoning in them. The blend of spices was great and I’m excited to eat the leftovers tonight.,We love Thai curry, so this was a nice and different change for my family. Loved the cashews. used 10 thighs and it was great! Thanks Kitten!
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Steps
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1
Done
|
In a Food Processor Pulse the Cashews Until a Very Fine; Set Aside. |
|
2
Done
|
Heat Butter and Oil in a Large Heavy Pot Over Medium Heat. |
|
3
Done
|
Season the Chicken Thighs With Salt and Pepper Then Brown on Both Sides; Remove to a Plate. |
|
4
Done
|
Add in Onions, Garlic, Ginger and Dried Pepper Flakes; Saute Until Softened (about 4 Minutes). |
|
5
Done
|
Add in Curry Powder and Cumin; Cook and Stir For 2 Minutes. |
|
6
Done
|
Add in the Chicken Pieces Back to the Pot and Toss to Coat. |
|
7
Done
|
Add in the Tomatoes With Juice; Bring to a Simmer, Cover and Simmer For About 40 Minutes, or Until the Chicken Is Cooked Through, Stirring Occasionally, Season With Salt to Taste. |
|
8
Done
|
Just Before Serving, Add in the Ground Cashews Along With the Yogurt; Mix to Combine and Simmer Uncovered Over Low Heat For 4-5 Minutes or Until the Sauce Has Thickened. |
|
9
Done
|
Serve With Cooked Basmati Rice or White Rice. |
