Recipe Inspiration: Indian Chicken Curry with Cashews

The January recipes challenge continues & this dish did not disappoint. I don’t attempt to make Indian dishes too often because usually there are a lot of ingredients & spices that need to go into the dish & this proved just that. You have to have patience & time & make sure you have all the items on hand before you start (thankfully my wonderful mother-in-law is my-go-to “Indian Spice Queen”.  She gives me little bags of them that I delight over & store proudly in my pantry. I ♥ my spice collection!).
Again, I was very impressed with how well the dish turned out & my handsome husband asked for leftovers, so you know it has to be good 🙂 I definitely recommend this recipe when you are seriously craving some great Indian fare & don’t feel like take-out, which might never happen, but hey at least you have options!

Ingredients: Chicken Breasts, Tomatoes, Onion, Garlic, Ginger, Cilantro, Lemon, Jalapeno Pepper, Cashews, Turmeric, Cayenne Pepper, Cumin, Bay Leaves, Lite Coconut Milk (Yum!), S&P & Canola Oil

(Adapted from the Williams-Sonoma Cookbook)
  • 4 Chicken Breasts, cut into 1 inch cubes
  • 2 Tomatoes, chopped
  • 1 Yellow Onion, thinly sliced
  • 2 Tsp Cumin
  • 1/8 Tsp Cayenne Pepper
  • 1 Tsp Turmeric
  • S&P
  • 4 Tbsp Canola Oil
  • 3 Cloves Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1 Green Jalapeno, seeded & minced
  • 2 Bay Leaves
  • 1/2 cup Coconut Milk (Lite)
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Toasted Cashews, coarsely chopped
  • 1 Tbsp Chopped Fresh Cilantro
In a bowl, stir together cumin, turmeric, S&P, cayenne pepper & 2 Tbsp oil until well mixed ♥ Add chicken cubes to bowl with spice paste & cover & refrigerate for at least 1 hour or up to overnight ♥ In a sauté pan over high heat, heat the remaining 2 Tbsp oil & add onion until it begins to soften (3-4 mins) ♥ Add garlic, ginger, jalapeno, & bay leaves for another 5-7 mins (until onion is light golden brown) ♥ Add chicken & sauté until meat turns opaque (5 mins) ♥ Add tomatoes & cook, stirring until they soften (2 mins) ♥ Stir in the coconut milk & a bit more salt to taste ♥ Reduce heat to low, cover & simmer for another 20 mins until chicken is tender ♥ Stir in lemon juice & simmer 5 mins longer ♥ Serve with basmati rice & garnish with toasted cashews & cilantro. Enjoy!
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One Response to Recipe Inspiration: Indian Chicken Curry with Cashews

  1. Hubby says:

    I may have already told you how much I loved this dish, but I just wanted to tell you again that it was awesome as are all our dinners!

    Site looks amazing! Keep it up!

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