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Classic Chicken Curry with Cashews

Heat butter in large pot over medium heat. Add onion, garlic, and ginger and cook until onions soften. About 5 minutes. Add the curry powder, cumin, cayenne pepper, and salt. Stir into the onions and garlic and let cook for 2 to 3 minutes. Add the chicken to the pot. Stir the chicken into the onion and spices to coat the chicken thoroughly, while cooking for 3 to 4 minutes. Add the can of dic. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:25

Main Ingredients

4 pounds chicken breast, cut into large cubes or pieces

5 . ounce can diced tomatoes

4 tablespoons unsalted butter

1 large white onion, finely chopped

2 large cloves garlic, minced

2 tablespoons fresh ginger, minced

3 tablespoons curry powder

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon cayenne pepper

3/4 cup cashews

3/4 cup plain whole milk yogurt

1/4 cup chopped fresh cilantro

Preparation

1Heat butter in large pot over medium heat. Add onion, garlic, and ginger and cook until onions soften. About 5 minutes. Add the curry powder, cumin, cayenne pepper, and salt. Stir into the onions and garlic and let cook for 2 to 3 minutes.

2Add the chicken to the pot. Stir the chicken into the onion and spices to coat the chicken thoroughly, while cooking for 3 to 4 minutes.

3Add the can of diced tomatoes, including juice, and bring to a simmer, then cover the pot and let cook for 15 to 20 minutes. Stir the chicken occasionally and check to make sure the chicken isn’t “boiling” or cooking too fast.

4Crush in a bag or pulse the cashews in food processor until coarsely ground, then add to the curry and chicken pot, along with yogurt and simmer until thoroughly heated, about 5 minutes.

5Stir in the fresh cilantro and then serve.

Additional Notes

Serve with your favorite style of rice (I prefer Basmati) and this dish goes well with steamed broccoli or carrots, or both.

Reviews: 0

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