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Cashew Nut Butter Chicken

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Ingredients
  Ghee/Butter 2 Ounce (60 Gram)
  Garlic 2 Clove (10 gm), crushed
  Onions 2 , minced
  Curry paste 1 Tablespoon
  Ground coriander 1 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Boneless chicken thigh/Chicken breast 1 1⁄2 Pound, cut into 3/4 inch cubes (750 Gram)
  Cashews 2 Ounce, roasted and ground (60 Gram)
  Double cream 10 Fluid Ounce (1 1/4 Cups, 315 Milliliter)
  Coconut milk 2 Tablespoon
Directions

1. Melt ghee or butter in a saucepan over a medium heat, add garlic and onions and cook, stirring, for 3 minutes or until onions are golden.
2. Stir in curry paste, coriander and nutmeg and cook for 2 minutes or until fragrant. Add chicken and cook, stirring, for 5 minutes or until chicken is brown.
3. Add cashews, cream and coconut milk, bring to simmering and simmer, stirring occasionally, for 40 minutes or until chicken is tender.
To roast cashews, spread nuts over a baking tray and bake at 180°C / 350°F for 5-10 minutes or until lightly and evenly browned. Toss back and forth occasionally with a spoon to ensure even browning. Alternatively, place nuts under a medium grill and cook, tossing back and forth until roasted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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