I love this curry! It’s creamy, loaded with flavor and the chicken is amazingly tender. It’s healthy and easy to make too.
The sauce is so smooth and silky. Milk forms the foundation of the sauce and ground cashews thicken it to the perfect consistency. The cashews also add an irresistible richness. I haven’t tried making this with a non-dairy milk but am thinking it should be fine as long as the milk has a fairly neutral flavor.
Garam masala, a blend of sweet and savory spices, contributes a lot of flavor to the sauce. Coriander and cumin also add some nutty and pungent notes. Cinnamon and cardamom add an extra boost of sweetness and ginger and red pepper add just a tiny bit of heat. Make sure to add more red pepper if you want extra heat.
All you need to go with this is some rice and naan bread and you have an amazingly delicious meal. This warms up really well so you can make it ahead and warm it up later. I love having a batch of this in the fridge!
Deliciously creamy curry thickened with ground cashews and seasoned with lots of sweet and savory spices.
- 4 ounces raw cashews
- 3 cups milk
- 1 ½ teaspoons salt
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
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Grind the cashews in a coffee grinder in small batches until mostly the texture of flour (it’s OK if some coarse pieces remain).
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Whisk the cashew flour and salt into the milk and set aside.
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Cook the diced onion in a little olive oil until it starts to turn brown.
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Add the garlic and ginger and cook 2 minutes, stirring frequently.
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Add the chicken and cook until it’s cooked.
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Add the spices and cook a couple minutes.
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Add the milk mixture to the chicken and bring to a simmer.
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Simmer uncovered for about 25 minutes.
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Salt to taste.