Chicken Curry with Cashews

Chicken Curry with Cashews

  • Prep: 20 min
  • Cook Time: 40 min
  • Total: 1 hr
  • Serving: 4 to 6 servings

Meals with curry taste best when prepared ahead but served later, so the flavors can develop and intermingle with one another. Serve this dish with a cooked basmati or jasmine rice.


  • 2 large onions
  • 1 tablespoon peeled fresh ginger
  • 3 cloves garlic
  • 3 medium potatoes
  • 5 tablespoons cooking oil
  • 4 tablespoons curry powder
  • 10 chicken drumsticks
  • 8 ounces sour cream
  • 1 cup water
  • Salt to taste
  • 1/2 cup roughly chopped cashews
  • chopped fresh cilantro to garnish


  1. Place the onions, ginger and garlic in a food processor until finely minced.
  2. Peel and cut the potatoes into quarters.
  3. In a Dutch oven or a 5- to 6-quart heavy pot, heat the oil on medium-low heat and cook the onion mixture until fragrant, about 5 minutes. Sprinkle in the curry powder and continue to cook, mixing well, for another 2 minutes.
  4. Add the chicken and the potatoes, cover and cook for two minutes. Pour in the sour cream and water and mix well. Add salt to taste. Bring mixture to a boil and then reduce heat. Simmer, covered, for approximately 30 minutes.
  5. Serve sprinkled with cashews and chopped cilantro.


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