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Cashew Chicken Curry

 

Cashew Chicken Curry
 
 
Rating: No Votes 
Description:

This is an easy dish to prepare - my daughter made it for me and I absolutely loved it.

Try it with a Steamed rice and Store bought Asian Slaw..a super combination.
 
 
Ingredients:
  • tablespoon unsalted butter
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 – 3 tablespoons curry powder (see ALANNA’s TIPS)
  • 1/2 - 1 teaspoon cumin
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 pound chicken thighs or breasts, cut in bite-size pieces (see TIPS)
  • 29 ounces canned diced tomato
  • 1 pound carrots, diced
  • 8 ounces sliced mushrooms
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup ground cashews
  • 1 cup nonfat yogurt
  • 1/2 cup light coconut milk
  • 8 ounces frozen peas

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    Preparation:

    Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the next 5 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.

     
     
    Notes:
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