CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
SLOW-COOKED CASHEW CHICKEN
I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.
Provided by Clo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h18m
Yield 6
Number Of Ingredients 15
Steps:
- Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
- Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
- Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.
Nutrition Facts : Calories 408 calories, Carbohydrate 28.2 g, Cholesterol 78 mg, Fat 17.8 g, Fiber 1.7 g, Protein 35.2 g, SaturatedFat 3.4 g, Sodium 1367.5 mg, Sugar 11.9 g
SLOW COOKER COCONUT CURRY CASHEW CHICKEN
Make and share this Slow Cooker Coconut Curry Cashew Chicken recipe from Food.com.
Provided by Friends Foodies
Categories Thai
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
- 2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
- 3. about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
Nutrition Facts : Calories 634, Fat 36, SaturatedFat 23.8, Cholesterol 56.6, Sodium 1195.8, Carbohydrate 51.4, Fiber 5.3, Sugar 3.9, Protein 30.6
SLOW COOKER COCONUT CURRY CASHEW CHICKEN
Make and share this SLOW COOKER COCONUT CURRY CASHEW CHICKEN recipe from Food.com.
Provided by Lelandra
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
- In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
- about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
- NOTES.
- *If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.
- *If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.
Nutrition Facts : Calories 544.4, Fat 36.2, SaturatedFat 23.8, Cholesterol 56.6, Sodium 1285.2, Carbohydrate 30.4, Fiber 4.9, Sugar 4, Protein 29.6
SLOW COOKER CURRY CHICKEN
I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine.
Provided by Matt and Mollee
Categories Curries
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the wet ingredients into the crock (wine, coconut milk, water).
- Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
- Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
- Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
- If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
- Serve over noodles or rice of choice, garnished with cilantro.
Nutrition Facts : Calories 450.1, Fat 18.1, SaturatedFat 9.4, Cholesterol 141.7, Sodium 283.2, Carbohydrate 28.5, Fiber 4.5, Sugar 5.3, Protein 38.8
SLOW COOKED CHICKEN CURRY
Ran out of curry powder recently and replaced it not once but twice. My surplus of this spice blend sent me in a hunt for ways to enjoy my bounty. This is a reduced fat adaptation of a recipe from BHG. I just love slow cooker recipes for the ease of dump and run cooking. This one is a bit more involved since you need to prepare the lighter substitute for coconut milk. If you are not concerned about fat or calories, feel free to use regular or light coconut milk instead. A wonderful, rich flavored curry for just 5 WW points that is even better the next day.
Provided by justcallmetoni
Categories Curries
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
- Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
- Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
- About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
- Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.
Nutrition Facts : Calories 266.4, Fat 3.8, SaturatedFat 0.8, Cholesterol 74.3, Sodium 404.7, Carbohydrate 27.9, Fiber 4.2, Sugar 10.2, Protein 29.9
SLOW COOKER CASHEW CHICKEN
Make and share this Slow Cooker Cashew Chicken recipe from Food.com.
Provided by Maria G.
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving).
- Cook on LOW for 3 to 4 hours.
- Serve over rice. Makes 4-6 servings.
Nutrition Facts : Calories 575.3, Fat 25.4, SaturatedFat 4.7, Cholesterol 145.3, Sodium 2663.5, Carbohydrate 30.1, Fiber 1.6, Sugar 12.5, Protein 57.6
CASHEW CHICKEN CURRY
Make and share this Cashew Chicken Curry recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
- 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.
- Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.
SLOW COOKER CASHEW CHICKEN CURRY
Make and share this Slow Cooker Cashew Chicken Curry recipe from Food.com.
Provided by joanne.smolka
Categories Curries
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into small pieces and place the onions, carrots, and chicken in the slow cooker. Season well with salt and pepper.
- Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and cook on high for 3 hours, stirring once or twice.
- Serve over rice or quinoa, and garnish with cilantro, coconut, and cashews!
Nutrition Facts : Calories 262.8, Fat 15.8, SaturatedFat 3.8, Cholesterol 53.3, Sodium 165.1, Carbohydrate 10.6, Fiber 1.4, Sugar 2.8, Protein 20.8
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