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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cashew Chicken Curry Recipe

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This recipe for Cashew Chicken Curry is from Auger Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


c. Butter
1 medium Onion; finely chopped
2 large cloves garlic; finely chopped
1 Tbs. fresh ginger; finely chopped peeled
3 Tbs. curry powder
1 tsp. Salt
1 tsp. ground cumin
tsp. cayenne
3.5 lbs. boneless skinless breasts/thighs; cut into 1" cubes
1 can diced tomatoes
c. fresh cilantro; chopped
lb. roasted cashews
c. Plain yogurt

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then 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, about 40 minutes.
Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve over jasmine rice.

Number Of Servings:
Number Of Servings:
5-6 servings
Preparation Time:
Preparation Time:
Ready in 1 hr. 15 min.




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