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Active Time
45 min
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Total Time
1 1/2 hr
In this recipe adapted from Charmaine Solomon'sComplete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
Ingredients
Makes 4 to 6 servings
Step 1
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 cilantro 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.)
Just before serving:
Step 2
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.
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Reviews (747)
Back to TopWhat a versatile, easy, delicious dish. It all hinges on how much or how little you want to play with the 3 Tbs of curry powder and the style of curry powder you use. This is fast becoming a staple because of the flexibility and simplicity of the fundamentals. Our favourite substitutes are boneless thighs, canned cherry tomatoes and reducing to 1Tbs of the curry powder by blending in other spices like cardamom, turmeric, more cumin and garam masala (though we definitely had a batch with too much garam masala so we go easy on that one) and using a pepper blend like aleppo in place of the cayenne.
Anonymous
Montreal, QC
11/19/2021
This was delicious and my family loved it. I used 2.5 lbs boneless skinless chicken breasts, 3/4 cup light coconut milk instead of yogurt, 1 tsp salt instead of 2, garam masala curry powder, 2 cups frozen peas & carrots, and lightly salted cashews. Once the chicken was added, it took about 20 minutes to cook. I served it over Jasmine rice. Aside from this, the recipe was followed exactly.
hasimhakim
Raleigh, NC
3/24/2021
I forgot in my previous review to say that I have made it with boneless skinless chicken thighs and it also works well.
lmgiangr
Waterloo ON
1/9/2021
Great curry. VERY salty. I would cut by half and then taste at end and adjust. I added chopped spinach in last 5 minutes for added vegetables. Have served with rice, cubed potatoes or naan depending on mood -all good!
lmgiangr
Waterloo, ON
1/9/2021
This was a simple curry with loads of flavour! I used garam masala for my curry powder – I prefer the stronger spices. As well as some others, I used bone-in skin-on thighs and add some chopped tomatoes that were overripe. This wasn't my first time making it and our family LOVES it.
wowjooles
Erin, ON Canada
11/25/2020
和其他几个人一样,我也使用(两个)大的疾病s/skinless chicken breasts cut into cubes. Plus two large carrots, sliced. Otherwise, same as written. Cooked for about 20 minutes since I was using boneless chunks of chicken. This was great!
catwoman5
Madison, WI
11/17/2020
I liked how easy it was to make this, and it's flavourful and filling. Used chicken legs. It's good for low carb diets, just add salad, no need to eat it with rice. That good. I think this recipe is a good base for adding other flavours, may be will try with garam masala next time. A keeper!
charmingrn
Montreal, Canada
2/20/2020
I liked it a lot and was simple to make. It tasted great as leftovers several days later. I used chicken thighs, 1 can of coconut milk instead of yogurt and added cauliflower and chick peas last 15 minutes of cook time. The rest of my family wasn't in love with it and was a little too spicy for them but I plan on making this again for myself when I get my Indian food craving! Easy to make coming from someone who doesn't do a lot of cooking.
bsvs
Redding CT
1/10/2020
We loved it!!!
Mpoirier
Middletown, RI
12/18/2019
I also thought I had made this and liked it. Boy was I wrong this is not good curry. Very bland.
Anonymous
airzona
8/17/2019
So tasty! I doubled the recipe, used chicken thigh fillets, but there was ample sauce left over so I would use 2kg next time, or 1.5kg + 1/2kg vegetables. Definitely a keeper!
sloyall
Bangalow NSW
4/17/2019
Fabulous recipe that's quick and has a TON of flavor.
robbiebeckett
Yakima, WA
3/1/2019
This is fabulous! I used a family pack of boneless, skinless chicken thighs to double the recipe and sautéd to about 75% doneness. I then followed the recipe other than cutting back on salt and leaving off the cilantro. Definitely use the cashews (I used unsalted and toasted them), but pulsed to almost a powder. There's a depth to the flavor profile I was shocked to get in only 40 minutes of cooking time. I'll be making this again soon!
lavidaredguitar
Wilmington, NC
1/29/2019
Sorry...I've made this before and thought we liked it. We didn't
pamppj
1/12/2019
This is such a forgiving recipe. It's a staple in our house and i often throw in a can of chick peas, a head of cauliflower (or some broccoli) to make it a one pot dish. It's a great dish to make for company since it can be made ahead.
kerrypc
8/18/2018
