Chicken, cashew and coconut curry
This Chicken, Cashew, and Coconut Curry features tender chicken thighs cooked in a creamy coconut milk base, flavored with aromatic spices and toasted cashews. It's a hearty dish, perfect for cozy dinners and packed with nutrition from chicken and spinach.
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.
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.
Chicken, cashew and coconut curry FAQ:
After adding the chicken thighs to the pot, cook them for about 5-8 minutes until they are browned on all sides. Once you incorporate the coconut milk, allow the curry to simmer for an additional 15-20 minutes, or until the chicken is fully cooked through and tender.
The chicken is done when it no longer shows any pink inside and reaches an internal temperature of 165°F (75°C). The meat should be tender and easily pull apart with a fork.
Yes, you can substitute the chicken thighs with chicken breast or even tofu for a vegetarian option. If you have allergies, you may replace cashews with sunflower seeds or omit them altogether, and you can use any type of cooking oil instead of peanut oil.
Store any leftover chicken curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; it will keep for about 2-3 months. Reheat thoroughly before serving.
A large, heavy-bottomed pot or deep skillet is recommended to ensure even cooking and prevent spillage. A 4 to 6-quart capacity should be sufficient for the ingredients listed.
Cooking 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.
Nutrition Facts
4 ServingsCalories 640kcal
Protein 30g
Carbohydrates 18g
Fiber 4.25g
Sugar 6g
Fat 50g
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