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Chicken Curry with Cashews Recipe

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This recipe for Chicken Curry with Cashews is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 red bell pepper, chopped
¼ cup unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon peeled fresh ginger, finely chopped
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
½ teaspoon cayenne pepper
3 chicken breasts, diced (bite-size pieces)
1 can diced tomatoes (14.5 oz)
¼ cup fresh cilantro, chopped
¾ cup roasted, unsalted cashews, coarsely ground
¾ cup plain whole milk yogurt
Directions:
Directions:
Heat butter in a 5 to 6 quart wide heavy pot over moderately low heat until foam subsides; cook onions, garlic and ginger, stirring until softened, about 5 minutes.
Add curry powder, salt, cumin and cayenne and cook, stirring, 2 minutes.
Add chicken and cook, stirring to coat, 3 minutes.
Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, 30–40 minutes.
Just before serving:
Add coarsely ground cashews and yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve with rice, garnish with extra chopped cilantro and coarsely ground cashews.
Personal Notes:
Personal Notes:
Serves 4-6

 

 

 

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