Cashew Chicken Curry

Cashew Chicken Curry

Indian Food! Those two words brings so much excitement in my household. This time it happened on a weekday, I usually tend to make Indian on a weekend, but a Thursday night is almost the weekend right?... :) So after getting Miss D fed and bathed, I handed her over to K to get her to bed and began working on this curry! I enjoy eating a salad and food that is not deep fried
but there is something magical with the smell that takes over the whole house when you make a curry. Right when the onions, ginger and garlic get together, its just great!
If you are into curries, definitely recommend making this one :) Your family will love it! Creamy and very flavourful, and not too spicy if you are afraid of some chilli pepper action
I served this with some coconut rice, You can find the recipe for the rice here, it was part of the first couple of posts from March 2010 when the blog began! :)
(Recipe here:

Beula Pandian Thomas


  1. 5 Chicken Thighs
  2. 2 Onion chopped
  3. 3 Tomatoes diced
  4. 1 tbsp worth (mashed) or use 1tbsp Ginger ginger paste
  5. 3 cloves Garlic use garlic paste (mashed)
  6. 1 Chilli Pepper slit lengthwise
  7. 1 tsp Turmeric Powder
  8. 2 tbsps Cumin Coriander & Powder
  9. 1 tsp Chilli Powder
  10. 1/2 tsp Cumin Seeds worth
  11. Salt
  12. 2 tbsps Oil
  13. 3/4 cup Cashews finely ground
  14. 3/4 Yogurt  yogurt plain
  15. Coriander leaves Fresh for garnish


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    To the heated oil, add the cumin seeds, onion, garlic, ginger and the chilli pepper

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    Sauté until the onions have softened. This should take about 5 minutes. Next add the masala powder,

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    Now for those who don't have the spices I have mentioned, 3 tbsp of curry powder from the store will be fine too

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    Stir the spices through and allow it to cook for a couple of mins. Next add the chicken and some salt, stirring to coat well. Finally add the tomatoes, 1/4 cup of water and bring it to a simmer

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    Let the chicken cook through and tomatoes get all mushy. Add some salt again if needed

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    While the chicken is cooking, grind the cashews in an electric spice grinder to a powder

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    Right before serving, add the ground cashews and the yogurt. Gently mix it all together

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    Garnish with freshly chopped coriander leaves

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    It's a great dish to go with some white rice or make it extra special by serving it with some coconut rice

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