Cashew Chicken Curry
Cashew Chicken Curry

Every job has its hazards.

Teachers risk burn-out. Sales folks brave cold calls. Lawyers swallow scorn. Moms and Dads suffer car-pool cut-offs. Even coal-mine canaries have been pink-slipped by technology.

Food writing has its own kitchen quicksand.

You fear that beady eyes and coarse whiskers will appear on the family, friends and neighbors so frequently enlisted as guinea pigs.

You slavishly follow the camera-before-consumption rule, so only leftovers are eaten while actually hot.

You become obsessive-compulsive about roasting chickens with unexpected ingredients (I dunno, how ‘bout Jim Beam?) and vegetables from okra to cabbage and spices from oregano to curry.

Curry? Yes, curried chicken was last year’s food obsession, thanks to an inspirational starter recipe. This CASHEW CHICKEN CURRY is the dozenth version and darned close to the curbside take-aways that make London the curry capital of the world.

As for 2006, anyone for lamb, you know, lamb curry?

ALANNA's TIPS If your family is new to curry, start off with the smaller amounts of curry powder, cumin and cayenne. That said, don’t be too fearful of the larger amounts for the heat is moderated when the curry is served atop bland rice. Chicken thighs are more flavorful than breasts but 10% higher in fat. In a pinch, peanut butter can be substituted for cashews. Curries improve overnight so don’t hesitate to make ahead or plan for leftovers.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. . Have a dish that once inspired obsession? Send the recipe to e-mail.

CASHEW CHICKEN CURRY

Reminiscent of London’s curbside curry take-away
Hands-on time: 35 minutes Time-to-table: 90 minutes Makes 11 cups
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 – 3 tablespoons curry powder (see ALANNA’s TIPS)
  • 1/2 - 1 teaspoon cumin
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 pound chicken thighs or breasts, cut in bite-size pieces (see TIPS)
  • 29 ounces canned diced tomato
  • 1 pound carrots, diced
  • 8 ounces sliced mushrooms
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup ground cashews
  • 1 cup nonfat yogurt
  • 1/2 cup light coconut milk
  • 8 ounces frozen peas

Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the next 5 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.

NUTRITION ESTIMATE This recipe is ‘Alanna-sized’ with reductions in fat and portion size and additions of fiber-rich vegetables. Per Cup: 173 Cal (33% from Fat); 7g Tot Fat; 4g Sat Fat; 18g Carb; 5g Fiber; 472mg Sodium; 37mg Cholesterol; Weight Watchers 3 points

Wintry Comfort Food

(click a photo for a recipe)
Chicken Cider Stew Beef & Mushroom Stew White Chicken Chili
Take a look - the winter recipes are full of ideas to warm a family inside out!
LATER NOTES
• Feb 2006 | My neighbor reported that when he and his wife were at the grocery getting ingredients for the curry, someone else was pulling cashews from the shelf. They realized they were planning the same supper -- because they were both holding the recipe clipped from the local newspaper!

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© Copyright 2006 Kitchen Parade

January 27, 2006 printme Page Permalink |email E-Mail this Recipe
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Your Comments:

And I was just thinking I needed to find a new curry recipe to try! I love cashews, this sounds wonderful!

1/28/2006
Anonymous Michele on 7/21/2007
 
Rass made the chicken Cashew Curry the first day it came through on the internet. Half the recipe which we cleaned up in two meals. Then he made it again using beef instead of chicken and we didn't have enough left for a second dinner. He'll be doing it again soon to use up the coconut milk. So good!

2/10/2006
Anonymous Meryl on 7/21/2007
 
A further note on the Chicken Curry. Rass was telling some friends about the dish and took a copy of the recipe to Happy Hour where it went around their table and he had to come home and run another copy.

2/11/2006
Anonymous Meryl on 7/21/2007
 
I hate to bother you but I have lost my receipe for Cashew Curry Chicken. We are having two other couples in next Tues for dinner and it is my job to cook. It is SOO GOOD!!

3/03/2006
Anonymous Rass on 7/21/2007
 
This sounds good. I think it would pair well with Riesling.

7/11/2006
Anonymous Anna on 7/21/2007
 
This is so yummy...one of the best curries I have ever had!!
Anonymous Pixie on 7/01/2008
 
I have a question about the ground cashews -- can I use cashew butter or should the food processor be stopped before it gets creamy? Should I just chop them up really fine?
Anonymous jasmine on 8/14/2008
 
Cashew butter would be just perfect -- when I grind the cashews, I take them almost to that smooth stage. I hope you love this curry, Jasmine!
Blogger Alanna on 8/14/2008
 
Alanna, Thank you sooo much for this recipe! The flavors perfectly complemented each other with no one taste overpowering the other. I was worried it was just going to taste like vegetable soup when I looked in the pot but after the yogurt and coconut milk, I was pleasantly suprised! All the veggies added wonderful texture. We used TJ natural PB instead of the cashews. Thanks for making WW easier for us!
Blogger Lynnessa on 4/29/2009
 
Lynnessa ~ You are so welcome! I'm so glad that you found the balance perfect, me too! Thank you for taking the time to write.
Blogger Alanna on 4/29/2009