Indulge your taste buds in a culinary journey with our Easy Creamy Cashew Chicken Curry! This delightful dish combines tender chicken, creamy cashews, and aromatic spices to create a rich and satisfying meal that will leave you craving more. Perfect for weeknight dinners or special occasions, this recipe is not only quick to prepare but also bursting with flavor. With just 40 minutes of your time, you can whip up a restaurant-quality dish that will impress family and friends alike. Ready to dive into this creamy goodness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken breast, diced
- 1 cup cashews, soaked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Soak the cashews in warm water for 30 minutes to soften them, which will help create a smoother sauce. Drain and set aside.
- Pat the diced chicken breast dry with paper towels to ensure proper browning. Season the chicken with salt and pepper.
- Heat vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and mostly cooked through.
- Remove the chicken from the pan and set aside. In the same pan, add chopped onions and sauté for 3-4 minutes until they become translucent and slightly golden.
- Add minced garlic and grated ginger to the onions. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Sprinkle curry powder over the onion mixture and stir to combine, cooking for 30 seconds to bloom the spices and release their aromatics.
- Blend the soaked cashews in a food processor or blender with a small amount of coconut milk until smooth and creamy.
- Pour the remaining coconut milk and cashew cream into the pan. Stir to combine with the onion and spice mixture.
- Return the cooked chicken to the pan and simmer for 10-12 minutes, allowing the sauce to thicken and the chicken to finish cooking completely.
- Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, creamy, and have a mild curry flavor.
- Remove from heat and let the curry rest for 2-3 minutes to allow the flavors to meld together.
- Garnish with fresh chopped cilantro before serving. Serve hot with steamed rice or naan bread.
Tips
- Soak the Cashews: For the best texture, soak your cashews in warm water for at least 30 minutes. This softens them and makes blending a breeze, resulting in a luxuriously creamy sauce.
- Pat Dry the Chicken: Before cooking, pat the diced chicken breast dry with paper towels. This step is crucial for achieving that beautiful golden-brown sear, enhancing both flavor and presentation.
- Sautéing Technique: When cooking the onions, ensure they become translucent and slightly golden. This caramelization adds depth to the overall flavor of your curry.
- Bloom the Spices: Don’t skip blooming the curry powder! Adding it to the onion mixture for just 30 seconds helps release its essential oils, amplifying the aroma and taste of your dish.
- Adjust the Consistency: If you prefer a thinner sauce, feel free to add a splash of chicken broth or water when simmering the curry. On the other hand, for a thicker sauce, let it simmer a little longer.
- Garnish Generously: Fresh cilantro adds a burst of color and freshness. Don’t hold back—sprinkle it generously on top before serving for that perfect finishing touch!
- Pair Perfectly: Serve your creamy cashew chicken curry with steamed rice or warm naan bread to soak up every last drop of that delectable sauce.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 40g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 110mg
