Coconut Chicken Curry With Cashews Recipes

CASHEW COCONUT CHICKEN CURRY

Steps:

• Whisk together the spice mixture ingredients. Divide it in half and rub half of it into the chicken thighs. Let them rest for 20 minutes.
• Heat 1/4 cup olive oil in a large, heavy pot like a Dutch oven over medium heat. Brown the chicken thighs in batches to prevent steaming. When they are browned remove them to a wide bowl and add 2-3 tablespoons of olive oil into the pot.
• Add the chopped onions with a pinch of salt. Cook, stirring and scraping at the bottom of the pan to remove any stuck bits, for 10 minutes. Add the garlic, ginger and red chile pepper paste. Add another pinch of salt and cook for 5 more minutes.
• Add 1/2 teaspoon of Aleppo pepper and the remaining half of the spice mixture and stir to roast the spices. Let cook for another minute.
• Add the butternut squash chunks and stir to coat in the aromatics and spices. Cover and cook for 5 minutes.
• Add the chicken back in along with any accumulated juices. Then add the 6 cups of water and cook for 10 minutes, covered.
• Add the cauliflower florets and stir in. Reduce heat to simmer, covered, for 20 minutes.
• While the curry is simmering, whisk together: the coconut milk, cashew butter and lime juice.
• At the end of the 20 minutes simmering time, whisk the coconut milk mixture into the curry and bring back to a simmer for 5-10 minutes.
• Mix in 1 cup of chopped cilantro and 1 tablespoon of honey. Taste for more honey, more salt or more lime juice.
• Serve over Basmati rice and garnished with chopped cilantro, chopped roasted cashews and freshly squeezed lime juice.

COCONUT-CURRY CHICKEN FINGERS WITH CASHEWS

Steps:

• Preheat the oven to 400. Lightly grease a large baking sheet.
• Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.
• In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 Tablespoons curry paste.
• In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer mixture to a wide, shallow bowl.
• One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.
• Bake the chicken fingers in the over, turning once halfway through, until they are golden all over, about 10 minutes.
• While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 Tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.

COCONUT CHICKEN CURRY WITH CASHEWS

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

CHICKEN CURRY WITH CASHEWS & COCONUT MILK

Steps:

• 1. -Heat butter and vegetable oil in a wide heavy pot over moderately low heat, then cook onions, garlic, and ginger, stirring until softened for about 5 minutes. -Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. -Add chicken and cook, stirring to coat, 3 minutes.
• 2. -Add tomatoes, including juice, and cilantro or ground coriander and bring to a boil, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 30 minutes. -Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring until sauce is thickened for about 5 minutes. -Serve hot with basmati or jasmine rice.
• 3. **You can make the recipe without the chicken, just as a curry sauce or as a dip for naan or puri bread, amazing!

COCONUT-CURRY CHICKEN FINGERS WITH CASHEWS

Steps:

• Preheat the oven to 400 degrees. Lightly grease a large baking sheet.
• Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.
• In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 tablespoons curry paste.
• In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer the mixture to a wide, shallow bowl.
• One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.
• Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over, about 10 minutes.
• While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.

CHICKEN CURRY WITH CASHEWS

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. (If making ahead, see cooks' note, below.)
• 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.

CHICKEN CURRY WITH CASHEWS

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 30 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 coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

SLOW COOKER COCONUT CURRY CASHEW CHICKEN

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.