Creamy Cashew Chicken - Easy Chicken Curry - Food Wishes

cashews

🥗Healthier: toasted pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds add crunch and are lower in calories.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

Mix together kosher salt, ground cumin, ground coriander, paprika, cayenne pepper, turmeric, and garam masala to create a spice blend.

Cut boneless skinless chicken thighs into approximately two-inch chunks, keeping some fat for flavor.

Transfer chicken to a bowl and add oil and half of the spice blend; mix thoroughly to coat the chicken.

Wrap the seasoned chicken and refrigerate for 4 to 12 hours to allow flavors to develop.

Melt butter in a pan over high heat until the foam turns golden brown, then add the chicken in a single layer.

Cook the chicken for about 5 minutes, then turn and cook for another 4 to 5 minutes until browned; transfer back to the bowl.

In the same pan, add more butter, then add chopped onion, remaining spice blend, tomato paste, minced garlic, and grated ginger; cook for 2 to 3 minutes until onions soften and spices toast.

Add chicken broth to the pan and bring to a bubble, then add the reserved chicken and any accumulated juices.

Blend whole roasted cashews with cold fresh water until smooth to create cashew cream.

Add cashew cream to the pan and stir everything together; reduce heat to medium and simmer until chicken is cooked through and sauce thickens, about 15 to 20 minutes.

Stir in sliced green onion and chopped cilantro, then taste for seasoning and adjust if necessary.

Serve over steamed rice, garnished with cilantro and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens