Cashew Nut Chicken Curry

Cashew Nut Chicken Curry

  • Prep: 1 hr
  • Cook Time: 33 min
  • Total: 1 hr 33 min
  • Serving: 4 to 6 servings

This dish is bubbling over with wonderful Indian flavors and textures. Serve with hot white rice and a cold Indian beer.


  • Two pounds of chicken
  • 3/4 cup and 3 teaspoons plain Greek yogurt
  • 1 large sized onion, chopped fine
  • 5 teaspoons of unsalted roasted cashew nuts
  • 1 2-inch long cinnamon stick
  • 2-1/2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • salt to taste
  • 2 tablespoons olive oil
  • 4 tablespoon chopped cilantro


  1. Rinse the chicken under cold water and then part dry. Cut into 1-inch cubes and place into a large bowl.
  2. Add the 3/4 cup yogurt, turmeric powder and a sprinkle of salt to the bowl and mix well to combine. Place the chicken, covered, into the refrigerator to marinate for 1 hour.
  3. Place 2-1/2 teaspoons of cashew nuts with the remaining 3 teaspoons of yogurt in a blender, and blend to make a thick paste.
  4. In a large sauté pan, heat the olive oil over medium heat and add the cashew mixture. Sauté for 2-3 minutes until golden brown and then set aside.
  5. Add the onions to the pan and sauté with the cinnamon stick for 5 minutes. Sprinkle in the chili powder with 3/4 cup of water and bring the mixture to a boil.
  6. When the mixture boils, add the chicken and the yogurt marinade and bring to a simmer. Lower the heat, cover the pan and simmer until chicken is done, about 20 minutes.
  7. Add the cashew mixture and cook for another 5 minutes. Spoon over white rice and garnish with the remaining cashew nuts and some chopped cilantro.


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