March 12, 2011

Chicken Curry with Cashews

During the time that I competed in Project Food Blog (short as it may have been), for round #2, I created an Indian dish, Dal Makhani.  I instantly fell in love with the intense flavors of the dish and it made me hungry to learn more about Indian cooking.  I have always wanted to make chicken curry and today I finally tackled it with the help of Epicurious.  If you enjoy Indian food, you will love this dish as I do.  Serve it with rice and give your taste buds a ride.

A few months ago, I introduced my husband to chicken curry in a nearby Indian restaurant and he wasn't so sure whether he liked it or not but he told me to try to replicate it at home.  Tonight, he told me that this recipe is spot on compared to the recipe in the restaurant.  SCORE!  However, he's not very sure whether or not he likes Indian food in general yet.  I'll get him to come around!

Printable Recipe
Serves 3

  •  2 tbsp butter 
  • 1 medium onion, finely chopped 
  • 1 large clove of garlic, minced 
  • 1/2 tbsp fresh ginger peeled and finely chopped 
  • 1 1/2 tbsp curry powder 
  • 1 tsp salt 
  • 1/2 tsp ground cumin 
  • 1/4 tsp cayenne (I used just a pinch for the sake of my little one)
  • 1 1/2 lb boneless, skinless chicken breast (or thigh), cut into 5 serving pieces 
  • 1 (14.5 oz) can diced tomato, undrained 
  • 2 tbsp chopped fresh cilantro 
  • 1/3 c cashews
  • 1/3 c sour cream 
  • 1/8 tsp sugar, or to taste 

Heat the butter in a 2 to 2 1/2 qt.sized sauce pan over medium-low heat.  When the foam subsides, add the onion, garlic and ginger, stirring until softened, about 5 minutes. 

Add the curry, salt, cumin and cayenne.  Cook and stir for 2 minutes.

Add the chicken, stirring to coat for 3 minutes.  Add the tomatoes and cilantro and bring the mixture to a simmer.

Cover and simmer, stirring occasionally until the chicken is cooked through, about 40 minutes.

Before serving, pulse the cashews in a food processor until they are finely ground.  Stir in the ground cashews along with the sour cream to the curry.  Simmer uncovered until thickened, about 5 minutes.  Stir in the sugar, to taste.  

Serve with rice.


 Madelyn Rating:

Husband Rating:
"It tastes just like the restaurant but not sure if I'm an Indian food kinda guy."

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