Does the idea of a rich, creamy chicken curry make your mouth water? Well, this Chicken Curry with Cashewnuts and Curd is about to become your new favourite. A delectable combination of juicy chicken chunks swimming in a velvety cashewnut gravy with the tanginess of curd (yoghurt) – it’s a flavour explosion in every bite.
About the Recipe
If you’re craving something indulgent yet delicious, this chicken curry ticks all the boxes. The cashewnuts lend a beautiful richness and creaminess, while the curd adds a lovely tang that cuts through and balances the flavours. It’s a decadent dish, but the use of yoghurt also makes it relatively lighter.
Why You’ll Love This Recipe
Where do I begin? The aroma alone will have you hooked – a heavenly blend of spices, sautéed onions, and roasted cashews. Then you’ll fall for the luscious gravy that coats every tender chicken piece. And let’s not forget the convenience – it’s a one-pot wonder that’s surprisingly easy to whip up. You’ll be amazed at how such simple ingredients can create such an incredibly flavorful curry.
Chicken Curry with Cashewnuts and Curd
Cooking Tips
For best results, use full-fat yogurt or curd – it adds amazing richness. And don’t skimp on those cashews. Fry them till golden to unleash their nutty essence. Lastly, let the chicken simmer gently; rushing the cooking will make it tough.
Serving and Storing Suggestions
This curry is best served piping hot with basmati rice or fresh naan bread. One serving is usually 1-2 pieces of chicken with a generous dollop of gravy. Total prep time is around 90 minutes. Leftovers can be refrigerated for 2-3 days in an airtight container.
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Nutrient Benefits
Not only delicious but packed with protein from the chicken and healthy fats from cashews. The yogurt provides probiotics, while the spices like turmeric have anti-inflammatory properties. It’s a meal that satisfies your cravings while nourishing your body.
Chicken Curry with Cashewnuts and Curd
Ingredients
- 500 gms Chicken (cut into bite-sized pieces)
- 1/2 tbsp Oil (+ 3/4 tblsp)
- 1 1/2 tbsp Cashewnuts (unsalted)
- 2 Onions (medium, finely chopped)
- 1 inch Cinnamon
- 2 tsp Red Chilli Powder
For the marinade:
- 1/4 cup Curd (whisked)
- 1/2 tsp Turmeric Powder - 1/2 tsp
- 1/2 tsp Salt - 1/2 tsp
Ground to a creamy paste:
- 1 1/2 tbsp Cashewnuts (unsalted)
- 1 to 2 tbsp Curd
Instructions
- Mix the marinade ingredients and rub into chicken pieces.
- Keep aside to marinate for 60 minutes.
- Heat 1/2 tblsp oil in a pan.
- Fry the cashewnuts till brown. Remove and keep aside.
- Heat the remaining oil in the pan.
- Add onions and cinnamon.
- Fry till onions turn translucent.
- Mix chilli powder with 1/2 to 3/4 cup of water and pour it in.
- Bring to a boil and add the chicken pieces with the marinade.
- Mix well and cover pan with a lid.
- Cook over low heat for 15 minutes, till chicken is tender and gravy thickens.
- Add the ground cashewnut paste and cook for 5 more minutes.
- Garnish with reserved cashewnuts.
- Serve hot with rice.
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Frequently Asked Questions
Can I use boneless or bone-in chicken?
Without a doubt, both work great. Boneless chicken will cook faster, while bone-in lends extra flavor. Just adjust the cooking time accordingly – boneless may need 5-10 minutes less.
I’m not a fan of spicy food. Can I reduce the chili?
Of course. merely start with 1 tsp chili powder instead of 2, or leave it out entirely. You can always add more heat at the end if needed.
What can I use instead of cashew nuts?
Almonds or unsweetened coconut make delicious substitutes to thicken and enrich the gravy. You could also use a few tablespoons of heavy cream or coconut milk.
Do I need to marinate the chicken?
Marinating helps tenderize and infuse flavor, but you can skip it if pressed for time. Just season the chicken with salt and spices before adding to the curry.
How do I get a richer, thicker gravy?
For an ultra-luscious gravy, grind extra cashews with the yogurt to make a smooth cashew paste. You can also simmer the curry uncovered for longer to allow it to thicken up beautifully.
