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Chicken and Cashew Curry

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Chicken and Cashew Curry

For my next experiment with garam masala I wanted to try a more complex dish and I was thinking about a curry. I wanted a curry with a fairly simple flavour profile so as to not loose the garam masala in the mix. I went through my bookmarks and came across this recipe for chicken and cashew curry by Sunita of Sunita’s World… . I also liked this recipe as it called for some saffron as I had picked some up but I had yet to use it. This curry called for ground cashews but my poor mini chop food processor is on its last legs and is not capable of grinding nuts. Luckily I had some cashew butter and used that along with some whole cashews instead. This recipe was interesting in that it uses no oil. Instead everything is simmered together which makes it super simple to make. It turned out pretty good. The garam masala added a nice aroma and spiciness and the chili flakes added some heat. I liked the creaminess that the cashew butter and yogurt added. So far I have been enjoying the garam masala.

Chicken and Cashew Curry

Chicken and Cashew Curry

Prep Time:15 minutes Cook Time:40 minutes Total Time:55 minutes Servings: 4
ingredients
  • 1 pound chicken (cut into bite sized pieces)
  • 1 teaspoon red chili pepper flakes
  • 4 cloves garlic (chopped)
  • 1 tablespoon garam masala
  • 1 tablespoon cumin (toasted and ground)
  • 1/4 teaspoon turmeric
  • 1 pinch saffron
  • 1 tablespoon cashew butter
  • 1 handful cashews
  • 2 cups water
  • 2 bay leaves
  • 1/4 cup plain yogurt
  • 1 handful cilantro (chopped)
directions
  1. Mix everything except the cilantro in a pan.
  2. Bring to a boil, reduce the heat, cover and simmer until the chicken is cooked, about 10-15 minutes.
  3. Remove from heat and mix in the cilantro.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 2 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Similar Recipes:
Cauliflower and Chickpea Curry
Butter Paneer Masala
Palak Paneer
Garam Masala Roasted Halibut in a Tomato Curry Sauce
Butter Chicken (Murgh Makhani)
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Reader Interactions

Comments

  8. Paula says

    July 28, 2008 at 2:27 am

    Oh, this is my kind of dish. I like how this recipe doesn’t use oil, and your variation of using cashew butter sounds really tasty and creamy. Great recipe, Kevin!

    Reply

  12. Mrs Ergül says

    July 28, 2008 at 3:33 am

    I am surprised to see no coconut milk in the list of ingredients and that have been substituted with yogurt! Being from Singapore, I’ve been taught that coconut milk forms the base of curry, Indian, Malay or Chinese. I wonder if the use of yogurt is for the purpose of making this a healthier dish?

    Reply

  14. Jan says

    July 28, 2008 at 4:07 am

    This looks soooo good, Kevin. I love curries, but it was 95F with a heat index of 106F here today. No disrespect mate, but I couldn’t even look at a curry much less eat one. I’ll bookmark this for winter. Cheers.

    Reply

  28. Alexa says

    July 28, 2008 at 1:54 pm

    That sounds so wonderful. I love curries and haven’t made one in a while. I’ll have to try your recipe. The picture is delicious looking.

    Reply

  33. Sharon says

    July 28, 2008 at 4:50 pm

    I just started cooking with garam masala myself so I’ve been enjoying your recipes! This dish looks rich yet I have a feeling I’d have no problem asking for seconds!

    Reply

  36. E for KC says

    July 28, 2008 at 7:06 pm

    This looks great! I’ve been meaning to try more Indian dishes at home and this looks like a good place to start. I just need to find my spice grinder.

    Reply

  37. Steph says

    July 28, 2008 at 7:54 pm

    That looks great! I think the cashew butter combo + whole cashews is even better than ground cashews.. This way you get creamy and nice crunch at the same time!

    Reply

  38. Jessica says

    July 28, 2008 at 8:52 pm

    I love Cashews in curry dishes – especially thai curry. I have never attempted an indian curry, but you have inspired me! This looks delish. Thanks for sharing.

    Reply

  42. Anonymous says

    July 29, 2008 at 12:11 am

    this looks and sounds soo good. i had it at a restaurant the first time i tried indian food a few months ago and it was wonderful. i definitely want to try making my own now. thanks for sharing!

    Reply

  45. Tara says

    July 29, 2008 at 12:52 pm

    I really LOVE chicken curry, and this version looks wonderfully creamy and delicious. I find chicken curry to be an easy during-the-week dish to make that ends up leaving quite an impressive impression. It’s barely 9am and I think I could eat some of that right now!

    Reply

  48. Kevin says

    July 29, 2008 at 9:39 pm

    Cheryl: Yes you can find garam masala premade. I have seen it in larger grocery stores and small import stores.

    Neen: I was able to taste and smell the garam masala and it did not over power the dish.

    Reply

  50. Jeanne says

    July 31, 2008 at 11:48 am

    A friend of ours gave us some home-made garam masala spice mix and it is just fantastic – streets ahead of the stuff you can buy in the stores. Your curry looks simple and delicious – may have to whip that up for my hubby who’s a HUGE curry fan 🙂

    Reply

  51. Aggie says

    August 1, 2008 at 7:08 pm

    Gosh, you’ve got me craving some curry now. This looks fantastic. I keep hearing about garam masala and have been wanting to try it for a while. I’ll have to pick some up, maybe start with this curry.

    You’ve got a GREAT blog! I’m loving everything I see! So glad I found it!

    Reply

  55. Beth says

    January 4, 2009 at 1:23 am

    Thanks for the great recipe. I am putting a check beside this recipe to make again. My husband, who loves spice and curry, loved this dish. Note that you say leave the ‘corriander’ out. I think you meant to say ‘cilantro’ out until the end. I am glad I stumbled upon your blog. Very nice. Thanks for the great ideas for dinner. Cheers 🙂

    Reply

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