From My Kitchen: Curried Chicken with Cashews

Ok, let’s just agree right out of the gate that this is not going to be the most attractive dish. No matter what you add to the sauce, it’s going to look the same. Maybe you can add some greens on top to make it look nicer? I don’t particularly care, because it’s that delicious. It’s not going to stay on that plate for too long. As a matter of fact, I’ll be mixing it up with the rice immediately, so it’ll look even more mushy. It’s that good. I’m thinking this is possibly Indian style curry? There is so much curry in Thai and Jamaican food as well, but this seems to have more of an Indian twist to it. I found this recipe in one of my many, many cookbooks a while back, and it has become a mainstay in my home!

What you’ll need:

  • 4 tbsp olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 – 2 pounds chicken breast, boneless, skinless, cut into one inch pieces
  • 2 tbsp curry powder
  • 1 tbsp cumin
  • 1 tbsp flour
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 1/2 cups chicken stock
  • 1/2 tsp salt, plus more if desired
  • 1 cup coconut milk
  • 1 cup canned crushed tomatoes
  • 1 (5 oz) can chopped green chiles
  • 1 cup roasted cashews, coarlsey chopped

Heat 2 tbsp olive oil in a large pot over medium heat. Add onions, cook for 7 to 8 minutes. Add the chicken and cook for another 7 minutes, stirring often.

Add two more tbsp of olive oil. Add curry powder, cumin, flour, garlic, and ginger and cook for 1 minute, stirring continuously. Add the chicken stock and salt. Stir while scraping up bits from the bottom of the pot. Cover and simmer on low to medium heat for 10 minutes.

Add tomatoes, green chiles and coconut milk. Bring to a boil, then simmer for another minute or two over low heat. Add more salt if desired. Serve hot with Basmati rice, and do sprinkle chopped cashews on top.

This makes 4 – 6 servings.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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