Craving a comforting yet vibrant curry that's surprisingly easy to make? Look no further than this Creamy Cashew Chicken Curry recipe! This dish perfectly balances rich, creamy cashew sauce with tender chicken and aromatic spices, creating a flavour explosion in every bite. Forget complicated techniques and lengthy ingredient lists; this recipe uses readily available ingredients and straightforward methods to deliver a restaurant-quality meal in the comfort of your own home. It's the perfect weeknight dinner or impressive dish for a gathering.
The delightful cashew cream adds a unique texture and nutty sweetness that elevates this curry above the ordinary. We’ll guide you through each step, ensuring a flawless culinary experience from beginning to end. Ready to embark on a flavourful journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- medium heated pan
- food processor
- small pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Cashew Base
- Melt 3 tablespoons of ghee in a medium heated pan. Add one finely chopped medium onion and fry for about 5 minutes until softened and golden.
- Add 1 cup of cashews and continue frying for another 5 minutes until golden. Add two chopped green chilies and stir for another minute.
- Remove the onions and cashews from the pan and blend them into a paste in a food processor, adding a third cup of cream halfway through. Add half a cup of water and blend again until smooth.
- In the same pan, fry another half cup of cashews (to use as garnish later).
Step 2. Cook the Chicken
- Pulverize two tomatoes in the food processor.
- Season 1 kg of chicken with 1 tbsp salt, 2 tbsp Da Jira, 1/2 tsp turmeric, 1 tsp garam masala, 1 tbsp Kashmir chili powder, 1 tsp kasuri Methi, and 1 tbsp each of garlic and ginger paste. Mix thoroughly.
- Add 3 tablespoons of oil to the pan (which still has ghee). Heat to medium. Add 1 teaspoon of cumin seeds, a small cinnamon stick, five green cardamom pods, and five small bay leaves. Fry for a minute until fragrant.
- Add two chopped onions and fry until translucent (about 5 minutes).
- Add the pulverized tomatoes and mix well. Fry until the tomatoes meld with the onions and the oil rises to the top.
- Introduce the spiced chicken and fry for 5 minutes until seared well.
- Pour in one cup of water, stir gently, cover, and cook on medium heat for 30 minutes.
Step 3. Combine and Simmer
- Add the creamy cashew mixture, stirring gently. Cover and cook on low heat for another 10 minutes.
Step 4. Finishing Touches
- For a finishing touch, heat 2 tablespoons of oil in a small pan. Add two teaspoons of Kashmir red chili powder and let it bubble. Pour this over the curry.
- Garnish with roasted cashews and fresh green coriander.
Read more: Spicy Brinjal Gravy: Easy South Indian Brinjal Curry Recipe
Tips
- Onions take time but are crucial for a rich curry base.
Nutrition
- Calories: 650
- Fat: 45g
- Carbs: 40g
- Protein: 40g
FAQs
1. Can I use pre-roasted cashews?
Yes! Pre-roasted cashews will work, but soaking them isn't necessary. Just add them to the blender with the other ingredients.
2. What if I don't have coconut milk?
Heavy cream or even full-fat milk can be substituted for the coconut milk, though the flavor will be slightly different. You might want to add a squeeze of lime juice for extra brightness.
3. Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Creamy Cashew Chicken Curry recipe is a testament to how simple ingredients can create an incredibly flavorful and satisfying meal. We hope you enjoyed this easy-to-follow guide and are excited to taste the delicious results. Now go forth and impress your family and friends with this delightful curry!