Coconut Chicken Curry With Cashews Recipes

CASHEW COCONUT CHICKEN CURRY

Steps:

• Whisk together the spice mixture ingredients. Divide it in half and rub half of it into the chicken thighs. Let them rest for 20 minutes.
• Heat 1/4 cup olive oil in a large, heavy pot like a Dutch oven over medium heat. Brown the chicken thighs in batches to prevent steaming. When they are browned remove them to a wide bowl and add 2-3 tablespoons of olive oil into the pot.
• Add the chopped onions with a pinch of salt. Cook, stirring and scraping at the bottom of the pan to remove any stuck bits, for 10 minutes. Add the garlic, ginger and red chile pepper paste. Add another pinch of salt and cook for 5 more minutes.
• Add 1/2 teaspoon of Aleppo pepper and the remaining half of the spice mixture and stir to roast the spices. Let cook for another minute.
• Add the butternut squash chunks and stir to coat in the aromatics and spices. Cover and cook for 5 minutes.
• Add the chicken back in along with any accumulated juices. Then add the 6 cups of water and cook for 10 minutes, covered.
• Add the cauliflower florets and stir in. Reduce heat to simmer, covered, for 20 minutes.
• While the curry is simmering, whisk together: the coconut milk, cashew butter and lime juice.
• At the end of the 20 minutes simmering time, whisk the coconut milk mixture into the curry and bring back to a simmer for 5-10 minutes.
• Mix in 1 cup of chopped cilantro and 1 tablespoon of honey. Taste for more honey, more salt or more lime juice.
• Serve over Basmati rice and garnished with chopped cilantro, chopped roasted cashews and freshly squeezed lime juice.

COCONUT CHICKEN CURRY WITH CASHEWS

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

CHICKEN CURRY WITH CASHEWS

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
• Just before serving:
• Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

22-MINUTE COCONUT CHICKEN CURRY

Steps:

• Toss chicken with curry powder, salt, and pepper in a medium bowl.
• Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
• Purée coconut milk, ginger, and garlic in a blender until very smooth.
• Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
• Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
• Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
• Editor's note: This article has been updated as a part of our archive repair project.

CREAMY CASHEW CHICKEN CURRY

Steps:

• Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
• Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
• Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
• Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
• Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

CHICKEN CURRY WITH CASHEWS

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
• Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
• Add chicken and cook, stirring to coat, 3 minutes.
• Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
• Just before serving:.
• Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

THAI CASHEW CHICKEN CURRY

Steps:

• On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
• In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
• Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
• Stir in the coconut milk, cilantro and Thai basil.
• Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
• Cool to room temperature and serve on basmati rice the next day.

CHICKEN COCONUT CURRY

Steps:

• In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
• Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
• Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
• Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.

COCONUT CHICKEN CURRY

Steps:

• Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
• Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
• Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

COCONUT CURRY CHICKEN

Steps:

• Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.