Chicken Curry with Cashews (2024)

1/2 stick (1/4 cup) unsalted butter

2 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped fresh cilantro

3/4 cup cashews (1/4 pound)

3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice

Garnish: chopped fresh cilantro

Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Leave a Review

• What a versatile, easy, delicious dish. It all hinges on how much or how little you want to play with the 3 Tbs of curry powder and the style of curry powder you use. This is fast becoming a staple because of the flexibility and simplicity of the fundamentals. Our favourite substitutes are boneless thighs, canned cherry tomatoes and reducing to 1Tbs of the curry powder by blending in other spices like cardamom, turmeric, more cumin and garam masala (though we definitely had a batch with too much garam masala so we go easy on that one) and using a pepper blend like aleppo in place of the cayenne.

  • Anonymous

  • Montreal, QC

  • 11/19/2021

• This was delicious and my family loved it. I used 2.5 lbs boneless skinless chicken breasts, 3/4 cup light coconut milk instead of yogurt, 1 tsp salt instead of 2, garam masala curry powder, 2 cups frozen peas & carrots, and lightly salted cashews. Once the chicken was added, it took about 20 minutes to cook. I served it over Jasmine rice. Aside from this, the recipe was followed exactly.

  • hasimhakim

  • Raleigh, NC

  • 3/24/2021

• I forgot in my previous review to say that I have made it with boneless skinless chicken thighs and it also works well.

  • lmgiangr

  • Waterloo ON

  • 1/9/2021

• Great curry. VERY salty. I would cut by half and then taste at end and adjust. I added chopped spinach in last 5 minutes for added vegetables. Have served with rice, cubed potatoes or naan depending on mood -all good!

  • lmgiangr

  • Waterloo, ON

  • 1/9/2021

• This was a simple curry with loads of flavour! I used garam masala for my curry powder –I prefer the stronger spices. As well as some others, I used bone-in skin-on thighs and add some chopped tomatoes that were overripe. This wasn't my first time making it and our family LOVES it.

  • wowjooles

  • Erin, ON Canada

  • 11/25/2020

• Like a few others, I also used (two) large boneless/skinless chicken breasts cut into cubes. Plus two large carrots, sliced. Otherwise, same as written. Cooked for about 20 minutes since I was using boneless chunks of chicken. This was great!

  • catwoman5

  • Madison, WI

  • 11/17/2020

• I liked how easy it was to make this, and it's flavourful and filling. Used chicken legs. It's good for low carb diets, just add salad, no need to eat it with rice. That good. I think this recipe is a good base for adding other flavours, may be will try with garam masala next time. A keeper!

  • charmingrn

  • Montreal, Canada

  • 2/20/2020

• I liked it a lot and was simple to make. It tasted great as leftovers several days later. I used chicken thighs, 1 can of coconut milk instead of yogurt and added cauliflower and chick peas last 15 minutes of cook time. The rest of my family wasn't in love with it and was a little too spicy for them but I plan on making this again for myself when I get my Indian food craving! Easy to make coming from someone who doesn't do a lot of cooking.

  • bsvs

  • Redding CT

  • 1/10/2020

• We loved it!!!

  • Mpoirier

  • Middletown, RI

  • 12/18/2019

• I also thought I had made this and liked it. Boy was I wrong this is not good curry. Very bland.

  • Anonymous

  • airzona

  • 8/17/2019

• So tasty! I doubled the recipe, used chicken thigh fillets, but there was ample sauce left over so I would use 2kg next time, or 1.5kg + 1/2kg vegetables. Definitely a keeper!

  • sloyall

  • Bangalow NSW

  • 4/17/2019

• Fabulous recipe that's quick and has a TON of flavor.

  • robbiebeckett

  • Yakima, WA

  • 3/1/2019

• This is fabulous! I used a family pack of boneless, skinless chicken thighs to double the recipe and sautéd to about 75% doneness. I then followed the recipe other than cutting back on salt and leaving off the cilantro. Definitely use the cashews (I used unsalted and toasted them), but pulsed to almost a powder. There's a depth to the flavor profile I was shocked to get in only 40 minutes of cooking time. I'll be making this again soon!

  • lavidaredguitar

  • Wilmington, NC

  • 1/29/2019

• Sorry...I've made this before and thought we liked it. We didn't

  • pamppj

  • 1/12/2019

• This is such a forgiving recipe. It's a staple in our house and i often throw in a can of chick peas, a head of cauliflower (or some broccoli) to make it a one pot dish. It's a great dish to make for company since it can be made ahead.

  • kerrypc

  • 8/18/2018

TagsCurryChickenPoultryCashewNutYogurtDairyMainDinnerGluten FreeSimmerFood ProcessorGourmet