Creamy Cashew Chicken Curry

Print Recipe
Creamy Cashew Chicken Curry
Course Main Dish
Cuisine Indian
Servings
Ingredients
Spice Mix
Cashew Cream
Course Main Dish
Cuisine Indian
Servings
Ingredients
Spice Mix
Cashew Cream
Instructions
  1. Combine Spice mix and use a little more than half to marinade the chicken, and the rest to add to the sauce.
  2. Cut chicken thighs into quarters. Combine chicken with 1 tablespoon vegetable oil and spice blend, and marinated for 4 to 12 hours.
  3. Melt butter over medium high heat and add chicken to pan in a single layer. Cook in two batches rather than crowd the pan. Sear for 4-5 minutes on both sides and set aside.
  4. Return pan to medium-heat and add butter, onion, leftover spice, tomato paste, garlic and ginger. Cook stirring for five minutes and add chicken stock. Bring to a boil and return chicken to pan.
  5. Add cashews and water to a blender and blend on high. Add to pan. Reduce heat to medium and reduce sauce for 20-30 minutes.
  6. Stir in green onion and cilantro.
  7. Serve over rice with lime wedges.