Cashew Chicken Curry

From: janhberger

On Nov 2, 2009

Clipped this recipe years ago and never made it until tonight. Was pleasantly surprised to also find it on my favorite recipe site! It is an amazing dish. Made some minor tweaks. Used a cut up whole chicken, cooking for almost an hour. Not a big cilantro fan so substituted parsley. Added about 1-1/2 cups of peas at the 40 minute point. Had a lot of sauce (very juicy chicken) so I added over a cup of plain greek yogurt to get a creamy sauce and cut the spice a tad. Served it over basmati rice made with 1/2 chicken broth and 1/2 water for liquid, and threw in a generous handful of raisins. The flavors and textures where very satisfying. Will make again for sure! Thanks for posting.

From: Bunkie

On May 18, 2009

This was delicious! I followed the recipe almost exactly as written. I used powdered and crystallized ginger, as that's what I had on hand. I used a combination of boneless breasts and thighs, cut into bite-size pieces. I also increased the cayenne pepper just a smidge, as we like things spicy at our house. I simmered about an hour, and the result was a mellow curry that was spicy but not overly hot. We'll be making this one again - thanks for sharing!

From: Scout33

On Jan 3, 2006

I am groaning I ate so much of this. I used whole chicken thighs and they were cooked perfectly at 30 minutes. I was a bit dubious about trying this recipe- I have to please a 4 year old and an 8 year old, but they both gobbled it up. I did cut back on the cayenne pepper to 1/4 tsp because we are heat wimps. I used a mixture of sweet curry powder and garam masala from Penzey's, and at first I was concerned it should be 3 tsp of curry instead of 3 Tbs because it smelled and looked almost toxic, but while simmering it mellowed to a deliciously fragrant and smooth curry. I added about 1/2 cup of water during the simmering to keep keep things from sticking. I served with basmati rice and a lime wedge. I will definitely make this again.

From: shimmerchk

On Jul 7, 2006

Very, very nice. The flavor was just right. Just enough heat, perfect curry flavor w/ the tang of the tomatoes, brightness of the cilantro & smoothness from the cashews & yogurt. I used chicken breast that I sliced into small strips & halved the entire recipe except used all the cashews called for, which was plenty for us. Being half Thai I could not resist using a few dashes of fish sauce & adding 1/4 cup of coconut milk. Served over jasmine rice with cucumber salad and it was absolutely DELICIOUS!! It was so easy to put together & will be a new weekday favorite for us.