Cashew Chicken Curry

Do you ever plod along, looking for new recipes and then re-making those over and over so much that you forget about those old and faithful recipes sitting lost and frayed in your old recipe binder?  No?  Well I do, and this is one of those.

I have been so into making all kinds of strong curry dishes and Indian foods lately, so was pleasantly surprised when I recently stumbled upon this oldie but goody recipe.  To be truthful, it doesn’t have much of a curry flavor at all; I find the cashew flavor more pre-dominant, but I suppose you could change that with more curry.  I kind of like it the way it is.

Cashews aren’t something we have lying around, they are much too costly here.  And frankly, if they were lying around my house, I would eat them all.  I wish my grocery stores had an aisle that was called “Lesley, don’t go down here, your pants already don’t fit”.  In that aisle would be such food items as any cheese known to man, most red wines on the planet, and for sure, the cashew.

Oh boy, I’m getting distracted.  Back to the recipe.

You can use any chicken that you like.   For this recipe I usually buy chicken thighs.   I don’t buy thighs too often, but when I do find ones that are just the right size, I snap them up.  Too big and they seem to take forever to cook.  Too small and it seems like no meat to eat and a waste of time.  Or, if you want to go crazy, use shrimp instead of the chicken.  I’ve tried it and it’s great also.

I have even taken this sauce and smeared it on breaded chicken which has been added to a sandwich.  Don’t judge me.  It’s gooooood.

 

INGREDIENTS:

  • 3/4 cup plus 1/2 cup roasted, salted cashews
  • 1/2 cup plain yogurt
  • 1/4 cup plus 1/4 cup cilantro
  • 1 TAB ginger root, chopped
  • 1 TAB curry paste
  • 1 TAB brown sugar
  • 1/2 teaspoon each salt and pepper
  • 1 TAB vegetable oil
  • 2 lbs chicken thighs (about 8)
  • 3/4 cup chicken broth

DIRECTIONS:

In a food processor, blend 3/4 cup cashews until finely chopped.  Add yogurt, 1/4 cup cilantro, ginger root, curry paste, brown sugar, and salt and pepper and process until smooth.

Heat oil in a large skillet.  Add thighs and brown on each side, at least 5 minutes per side. Pour sauce over chicken and add chicken broth.  Combine well and let simmer for about 15 minutes.  (If you find the broth is cooking off, add more broth as you like or even water).  Let sit covered for ten more minutes to rest.  Garnish with more cashews and cilantro and serve alone or over rice.

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