Creamy Cashew Chicken Curry: A Delicious and Easy Recipe

Craving a flavorful and comforting curry? Look no further than this Creamy Cashew Chicken Curry! It’s a dish that’s both incredibly delicious and surprisingly easy to make at home. The rich and creamy cashew-based sauce perfectly complements the tender chicken, creating a symphony of flavors that will tantalize your taste buds. This recipe is perfect for a weeknight dinner or a special occasion, and it’s guaranteed to impress your family and friends. Get ready to embark on a culinary adventure!

Why You’ll Love This Creamy Cashew Chicken Curry

• Incredibly Flavorful: The combination of aromatic spices, creamy cashews, and tender chicken creates a truly unforgettable flavor profile.
• Easy to Make: This recipe is surprisingly simple and doesn’t require any complicated cooking techniques. Even beginner cooks can master it.
• Customizable: You can easily adjust the spice level and add your favorite vegetables to customize the curry to your liking.
• Perfect for Any Occasion: Whether it’s a quick weeknight dinner or a special gathering, this curry is always a crowd-pleaser.
• Freezable: Leftovers can be easily frozen for a quick and convenient meal later on.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this creamy cashew chicken curry:

• Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Chicken thighs tend to be more flavorful and stay more moist during cooking.
• Cashews: 1 cup raw cashews. Soaking them beforehand will make them easier to blend into a smooth and creamy sauce.
• Onion: 1 large onion, finely chopped. Yellow or white onions work well.
• Garlic: 4 cloves garlic, minced. Fresh garlic is always best for flavor.
• Ginger: 1 inch ginger, grated. Fresh ginger adds a wonderful warmth and spice.
• Tomato Paste: 2 tablespoons tomato paste. This adds richness and depth of flavor to the sauce.
• Spices: 2 teaspoons garam masala, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cayenne pepper (optional, for heat). Adjust the spices to your preference.
• Heavy Cream: 1/2 cup heavy cream. This adds richness and creaminess to the sauce. Coconut milk can be used as a dairy-free alternative.
• Chicken Broth: 1 cup chicken broth. This helps to thin out the sauce and add flavor.
• Oil: 2 tablespoons vegetable oil or coconut oil. For cooking the onions and chicken.
• Salt and Pepper: To taste.
• Fresh Cilantro: For garnish (optional).
• Lemon Juice: 1 tablespoon. This brightens the flavor of the curry.

Equipment You’ll Need

• Large Skillet or Dutch Oven: For cooking the curry.
• Blender: For making the cashew cream.
• Cutting Board and Knife: For prepping the ingredients.
• Measuring Cups and Spoons: For accurate measurements.
• Spatula or Wooden Spoon: For stirring the curry.

Step-by-Step Instructions

Follow these simple steps to create your own delicious Creamy Cashew Chicken Curry:

Step 1: Prepare the Cashew Cream

Soak the raw cashews in hot water for at least 30 minutes, or preferably an hour. This will soften them and make them easier to blend. After soaking, drain the cashews and rinse them thoroughly. Place the cashews in a blender with 1/2 cup of fresh water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Set aside.

Step 2: Sauté the Aromatics

Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.

Step 3: Cook the Chicken

Add the chicken pieces to the skillet and cook until browned on all sides. Season with salt and pepper.

Step 4: Add the Spices and Tomato Paste

Stir in the garam masala, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook for another minute, stirring constantly.

Step 5: Simmer the Curry

Pour in the chicken broth and bring to a simmer. Reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through and tender.

Step 6: Add the Cashew Cream and Heavy Cream

Stir in the cashew cream and heavy cream (or coconut milk). Simmer for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 7: Finish and Serve

Stir in the lemon juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro, if desired. Serve hot with rice, naan bread, or your favorite side dish.

Tips and Tricks for the Best Creamy Cashew Chicken Curry

• Soak the Cashews: Soaking the cashews is crucial for creating a smooth and creamy sauce. Don’t skip this step!
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook the chicken until it’s just cooked through.
• Adjust the Spice Level: Feel free to adjust the amount of cayenne pepper to control the heat of the curry. You can also add other spices like chili powder or red pepper flakes.
• Use High-Quality Spices: Fresh, high-quality spices will make a big difference in the flavor of the curry.
• Simmer for Flavor: Simmering the curry for a longer period of time will allow the flavors to meld together and create a richer, more complex taste.
• Add Vegetables: Feel free to add your favorite vegetables to the curry. Some good options include bell peppers, peas, carrots, and spinach. Add them along with the chicken broth and simmer until tender.
• Make it Vegan: To make this curry vegan, substitute the chicken with tofu or chickpeas, use coconut milk instead of heavy cream, and use vegetable broth instead of chicken broth.

Variations

Here are a few variations to try:

• Spicy Cashew Chicken Curry: Add more cayenne pepper or chili powder for a spicier kick.
• Vegetable Cashew Curry: Add your favorite vegetables, such as bell peppers, peas, carrots, or spinach.
• Coconut Cashew Chicken Curry: Use coconut milk instead of heavy cream for a richer, slightly sweeter flavor.
• Cashew Chicken Korma: Add a touch of cardamom and cloves for a more aromatic and fragrant curry.

Serving Suggestions

This creamy cashew chicken curry is delicious served with:

• Basmati Rice: A classic pairing for curry.
• Naan Bread: Perfect for scooping up the creamy sauce.
• Roti: Another type of Indian flatbread.
• Quinoa: A healthy and nutritious alternative to rice.
• Cauliflower Rice: A low-carb option.
• Salad: A refreshing side dish to balance the richness of the curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let the curry cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

To reheat, simply microwave the curry until heated through, or heat it in a saucepan over medium heat, stirring occasionally. You may need to add a splash of water or broth to thin out the sauce if it has thickened during storage.

Nutritional Information (Approximate)

Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.

Per serving (approximate):

• Calories: 450-550
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 20-30g

Conclusion

This Creamy Cashew Chicken Curry is a guaranteed crowd-pleaser that’s surprisingly easy to make. With its rich, flavorful sauce and tender chicken, it’s the perfect comfort food for any occasion. So, gather your ingredients, follow these simple steps, and get ready to enjoy a culinary masterpiece! Don’t forget to customize the recipe to your liking and experiment with different spices and vegetables. Happy cooking!

Recipe Card

Recipe Name: Creamy Cashew Chicken Curry

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup raw cashews
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons tomato paste
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons vegetable oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 tablespoon lemon juice

Instructions:

1. Soak cashews in hot water for 30 minutes. Drain and blend with 1/2 cup fresh water until smooth.
2. Heat oil in a large skillet. Sauté onion until softened. Add garlic and ginger, sauté until fragrant.
3. Add chicken and cook until browned. Season with salt and pepper.
4. Stir in garam masala, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute. Add tomato paste and cook for another minute.
5. Pour in chicken broth and simmer for 10-15 minutes, or until chicken is cooked through.
6. Stir in cashew cream and heavy cream. Simmer for 5 minutes, until the sauce thickens.
7. Stir in lemon juice. Taste and adjust seasoning. Garnish with cilantro and serve with rice or naan.