Ingredients for Chicken And Cashew Nut Curry
- Peanut Oil
- 1 large onion, chopped
- Salt
- Fresh Ginger
- Garlic Clove
- Green Chilies
- 1 tsp turmeric
- 1 tsp cumin
- Ground Coriander
- Unsweetened Coconut Milk
- Boiling Water
- Chicken Bouillon Cube
- Cardamom Pods
- Boneless Skinless Chicken Thighs
- Green Beans
- 1 cup raw cashews
- Sour Cream
- Cilantro
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How to Make Chicken And Cashew Nut Curry
- Heat the oil in a large pan or Dutch oven over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the ginger and garlic and cook for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute more, stirring constantly, until fragrant.
- Add the chicken pieces and brown on all sides.
- Pour in the coconut milk, chicken broth, and tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through.
- Stir in the cashews and simmer for 5 more minutes to heat through and allow the flavors to meld.
- Season with salt and pepper to taste. Serve hot over basmati rice with flatbread.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
82g
Carbs
4g
