Cashew Chicken Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 45mins
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- Serves
- 6
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- Calories
- 679
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-curryrecipe updated Jan 12, 2022
Ingredients
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- Cashew nuts
- 150 g
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- Ginger
- 40 g
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- Cilantro
- as needed
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- Fresh chili
- as needed
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- Cashew nuts
- as needed
-
- White rice
- as needed
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- Butter
- 70 g
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- Garlic clove
- 2
-
- Onion
- 2
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- Ground turmeric
- 1 tablespoon
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- Curry powder
- 2 teaspoons
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- Chili flakes
- 1 tablespoon
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- Cumin seeds
- 1 teaspoon
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- Canned tomatoes
- 400 g
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- Chicken thighs
- 5
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- Plain yogurt
- 200 g
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- Naan
- as needed
Tools
-
Oven
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TM5
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Small bowl
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Dutch oven
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Tm5 bowl
Step preview
- Pre-heat oven - 160°C
- Add cashew nuts to the TM bowl
- Blitz with MC on - 10 sec, speed 10
- Remove from bowl and set aside
- Add butter, garlic clove, onion, ginger, ground turmeric, curry powder, chili flakes and cumin seeds to the TM5 bowl
- Chop with MC on - 4 sec, speed 5
- Scrape down sides of TM5 bowl
- Sauté - 5 min, Varoma, speed 1
- Add milled cashews and tomatoes
- Blend with MC on - 10 sec, speed 8
- Place chicken into a large casserole dish with a lid
- Cover with the sauce
- Bake covered for 1 hour
- Add yoghurt and stir through
- Bake 30 minutes, uncovered
- Stir through garnishes and serve with steamed rice and naan