Cashew Chicken Curry

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    329
based on 1 ratings

A very easy, family-friendly curry that kids love. Blended cashews add a creamy richness to this flavorful curry, with a few reserved to roast and add a little crunch.

Inspired by: https://tenina.com/recipes/cashew-chicken-curry

recipe updated Oct 8, 2019

Ingredients

  • Ginger icon
    Ginger
    40g (about ½ cup)
  • Fresh chili icon
    Fresh chili
    as needed
  • Cashew nuts icon
    Cashew nuts
    as needed
  • Cashew nuts icon
    Cashew nuts
    150g (about 1⅛ cups)
  • Butter icon
    Butter
    70g (about 5 tbsp)
  • Garlic clove icon
    Garlic clove
    2
  • Onion icon
    Onion
    2 (280g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (7g)
  • Curry powder icon
    Curry powder
    2 tsp (4g)
  • Chili flakes icon
    Chili flakes
    1 tbsp (2g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Canned tomatoes icon
    Canned tomatoes
    400g (about 1)
  • Chicken thighs icon
    Chicken thighs
    6
  • Plain yogurt icon
    Plain yogurt
    200g (about ¾ cup)
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Dutch oven
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Add cashew nuts to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blitz - approx 10 sec, speed 10
  5. Transfer content of TM5 bowl to small bowl
  6. Add butter, garlic clove, onion, ginger, ground turmeric, curry powder, chili flakes and cumin seeds to the TM5 bowl
  7. Chop - approx 4 sec, speed 5
  8. Scrape down sides of TM5 bowl
  9. Sauté - approx 5 min, varoma, speed 1
  10. Transfer nuts to TM5 bowl
  11. Add canned tomatoes to the TM5 bowl
  12. Blend - approx 10 sec, speed 8
  13. Add chicken thighs to a clean Dutch oven
  14. Transfer content of TM5 bowl to Dutch oven and cover
  15. Cook - 1 hr, 160°C
  16. Stir plain yogurt into the Dutch oven
  17. Uncover
  18. Cook - 30 min, 160°C
  19. Remove
  20. Add cilantro, fresh chili and cashew nuts to the Dutch oven
  21. Stir
  22. Serve
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