Chicken Curry with Cashews

Ingredients for Chicken Curry with Cashews

• 1/2 stick (60g ) unsalted butter

• 2 medium onions, finely chopped (300g )

• 2 large garlic cloves, finely chopped

• 1 tablespoon finely chopped peeled fresh ginger

• 3 tablespoons curry powder

• 2 teaspoons salt

• 1 teaspoon ground cumin

• 1/2 teaspoons cayenne

• 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces

• 1 (400g) can diced tomatoes

• 1/4 cup chopped fresh coriander

• 3/4 cup cashews (110g )

• 180ml plain whole-milk yoghurt

• Accompaniment: cooked basmati or jasmine rice

• Garnish: chopped fresh coriander

How to make Chicken Curry with Cashews

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and coriander and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yoghurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.