Chicken, cashew and coconut curry
Indulge in a flavorful Chicken, Cashew, and Coconut Curry with creamy coconut milk, tender chicken thighs, and a vibrant blend of spices like turmeric, cumin, and cinnamon. Perfectly complemented with nutritious spinach and a hint of zesty lemon juice, this exotic dish is a delightful mix of textures and flavors. Ready in no time, this curry will become your go-to comfort meal for both weeknights and special occasions.
Cook time 40 min
Prep time 15 min
Ingredients:
1/2 cup cashew1 tsp cinnamon
1 tsp ground cumin
1 tsp turmeric powder
1 tsp dried coriander
1 tsp chili powder
1 tbsp peanut oil
1 onion
2 garlic cloves
6 chicken thighs
1 cup coconut milk
2 tbsp lemon juice
2 cups spinach
Chicken, cashew, and coconut curry is a delightful and aromatic dish that combines tender chicken thighs with the richness of coconut milk and the nutty flavor of cashews. This dish is perfectly spiced with cinnamon, cumin, turmeric, coriander, and chili powder, creating a deliciously complex and satisfying meal. Ideal for a cozy dinner, this recipe not only delivers on taste but also provides a nutritious serving of protein and greens.
Instructions:
- Place the cashews in a dry skillet over medium heat. Toast them until they turn golden and fragrant, stirring frequently to prevent burning. This should take about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Once cooled, roughly chop or grind the cashews in a food processor, keeping some texture.
- In a small bowl, combine the cinnamon, ground cumin, turmeric powder, dried coriander, and chili powder. Mix well and set aside.
- In a large, heavy-bottomed pot or deep skillet, heat the peanut oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic to the onions, cooking for an additional 1-2 minutes until fragrant. Make sure to stir frequently to avoid burning.
- Add the bite-sized chicken thigh pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides. This should take about 5-8 minutes.
- Sprinkle the mixed spices over the chicken and onion mixture. Stir well to coat the chicken evenly with the spices.
- Add the chopped or ground toasted cashews, stirring to incorporate them into the chicken mixture.
- Pour the coconut milk into the pot, stirring to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Allow the curry to simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the lemon juice and the roughly chopped spinach. Cook for another 2-3 minutes, until the spinach has wilted and is well incorporated into the curry.
- Taste the curry and adjust the seasoning if needed, adding more salt or a squeeze of lemon juice to your preference.
- Serve the chicken, cashew, and coconut curry hot, over steamed rice or with warm naan bread.
Tips:
- Soaking the cashews in water for a few hours before cooking can make them softer and enhance the creaminess of the curry.
- Use fresh spices whenever possible to maximize flavor and aroma.
- For a more authentic taste, consider using homemade coconut milk.
- Adding a pinch of sugar or a bit of natural sweetener can help balance the flavors if the curry is too spicy.
- Sauté the onions until they are golden brown to add a deeper flavor to the curry.
- Garnish with fresh cilantro or parsley for an added burst of freshness and color.
- Serve this curry with steamed basmati rice or warm naan bread to complete the meal.
Once you've prepared and savored this exquisite Chicken, Cashew, and Coconut Curry, you'll appreciate the harmonious blend of spices, the creamy texture from the coconut milk, and the added health benefits from spinach. This dish is a wonderful option for impressing guests or simply enjoying a comforting meal at home. With delicious leftovers, you may find yourself reaching for this recipe time and again.
Nutrition per serving
4 ServingsCalories 640kcal
Protein 30g
Carbohydrates 18g
Fiber 4.25g
Sugar 6g
Fat 50g
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