indian cashew curry

Creamy cashews add a velvety richness to this flavorful Indian Chicken Curry - pair with homemade naan bread for the perfect meal!

Creamy Cashew Indian Chicken Curry Recipe

(skinless chicken breasts, pounded to 1/2" thickness)

curry powder

garam masala

salt

vegetable oil

onion

tomatoes (halved)

turmeric

coriander

garlic powder

red pepper flakes

sugar

raw cashews

water

coconut milk

plain Greek yogurt (NOT nonfat!)

Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.

Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.

While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.

Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan, and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.

Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.

Serve with basmati rice and warm naan bread.

Vegan Cashew Curry, Indian style.

slit cashew

green peas

onion,

tomato,

tbsp cashew (about 15),,

tsp cumin seeds

cinnamon stick

ginger

tsp chopped garlic

tsp red chili powder

tsp garam masala or to taste (or curry powder)

tsp fenugreek powder

coriander powder

turmeric powder

tsp sugar

tbsp oil

Soak 12 to 15 cashew in warm water for 15 minutes. Transfer the soaked cashew and chopped tomato in to a mixer and make a smooth puree. Remove and set a side.

Turn the instant pot ON on saute mode. Add oil and fry the cashew  till light brown. Remove and set aside

Now add cumin seeds and cinnamon stick and fry for few seconds.

Now add finely chopped onion and cook till light brown. Its important to cook till onion turns soft and light brown.

Add ginger and garlic and fry few seconds. Add all the spices, and coat in the oil and cook for 45 seconds.

Now add the pureed tomato and cashew cream, salt and sugar  and cook stirring often till the oil separates. This step is important, to make a tasty curry.  This will take about 3 to 4 minutes.  If the tomato is splashing, close the pot with a lid.

Add 1/2 cup water, fried cashew and green peas. Give  a mix and cancel the saute mode.

Close the lid and adjust the vent to the sealing position. Press manual or pressure cooker mode and adjust the time to three minutes.

After three minutes is done do a quick pressure release. Quick release will help us keep the cashew slightly crunchy. But if you prefer soft cashew, do a natural pressure release.

Give a mix and add chopped coriander and serve this delicious curry.  You can saute the curry for a minute or two depending on how thick you like the gravy.

Instant Pot method -

Follow the same method as instant pot, but after adding the water close the lid and simmer the curry for 7 to 8 minutes and garnish with coriander.

Stove top method -

Top 2 indian cashew curry recipes from across the web

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Creamy Cashew Indian Chicken Curry ...

Vegan Cashew Curry, Indian style.

Top 2 indian cashew curry recipes from across the web

The most viewed indian cashew curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cashew Indian Chicken Curry ...

Vegan Cashew Curry, Indian style.

The most viewed indian cashew curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine