Few dishes combine the richness of cashews with the aromatic allure of curry quite like Creamy Cashew Chicken Curry. This recipe boasts a delightful blend of creamy texture, vibrant spices, and tender chicken, making it a perfect choice for a hearty dinner. In this article, we’ll take you on a culinary journey to explore the creation of Creamy Cashew Chicken Curry, including keto and low-carb versions for those looking to savor this dish while maintaining their dietary goals.
Ingredients for Creamy Cashew Chicken Curry
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- Salt to taste
For the Cashew Paste:
- 1/2 cup unsalted cashews, soaked in warm water for 20 minutes
- 1/4 cup water
For the Curry:
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 1 large tomato, pureed
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt to taste
- 1/4 cup heavy cream
- Fresh cilantro leaves for garnish
For the Keto and Low-Carb Version:
- Substitute Greek yogurt with full-fat sour cream or coconut yogurt.
- Use ghee or coconut oil for cooking.
- Opt for chicken thighs or lean beef for lower carb content.
- Omit or reduce the amount of tomato to decrease carb count.
Instructions: Crafting Creamy Cashew Chicken Curry
- Marinate the Chicken:
- In a bowl, combine the yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
- Add the chicken pieces and mix well. Allow it to marinate for at least 30 minutes (or overnight for best results).
- Prepare the Cashew Paste:
- Drain the soaked cashews and blend them with 1/4 cup of water until you achieve a smooth paste. Set it aside.
- Cook the Chicken:
- Heat ghee or oil in a large skillet over medium heat.
- Add the marinated chicken pieces and cook until they turn golden and are no longer pink in the center. Remove them and set aside.
- Sauté the Aromatics:
- In the same skillet, add cumin seeds and let them sizzle.
- Add chopped onions and sauté until they turn translucent.
- Create the Curry Base:
- Stir in the pureed tomato, turmeric, chili powder, ground coriander, garam masala, and salt.
- Cook until the oil begins to separate from the mixture.
- Introduce Cashew Creaminess:
- Add the cashew paste and mix well. Simmer for a few minutes.
- Combine Chicken and Curry:
- Return the cooked chicken pieces to the skillet, stirring them into the creamy curry.
- Finish with Cream:
- Pour in the heavy cream, stir, and simmer for an additional 5 minutes.
- Garnish and Serve:
- Garnish with fresh cilantro leaves.
- Serve your Creamy Cashew Chicken Curry hot with rice or naan.
Cooking Notes and Variations
- Adjust the Spice: Control the heat level by modifying the amount of chili powder and red pepper flakes to suit your taste.
- Nut-Free Version: Substitute cashews with sunflower seeds to create a nut-free, but equally creamy, curry.
- Add Vegetables: Enhance the dish with your choice of vegetables, such as bell peppers, peas, or spinach.
Keto and Low-Carb Creamy Cashew Chicken Curry
To create a keto or low-carb version:
- Opt for a higher fat content Greek yogurt or use full-fat sour cream.
- Replace regular onions with shallots for fewer carbs.
- Limit tomato use, or find a low-sugar tomato substitute.
- Serve over cauliflower rice or enjoy it as a stew for a carb-conscious meal.
In Conclusion
Creamy Cashew Chicken Curry stands as a testament to the marvelous fusion of spices, creaminess, and nutty goodness. Whether you follow the classic recipe or the keto and low-carb variations, this dish is a flavor-packed experience that’s sure to delight your taste buds. So, gather your ingredients, marinate the chicken, and immerse yourself in the culinary adventure of crafting this Creamy Cashew Chicken Curry. Your senses will thank you for the journey.
