Chicken Curry Cashew
Serves 4-6
Make this easy curry as spicy or mild as you like by simply choosing the appropriate curry powder. This is my quick weeknight version of a curry—not an authentic, Indian recipe—but is still very tasty!
1 medium yellow onion, minced
2 tablespoons vegetable oil
2” piece fresh ginger root, peeled
2” piece fresh turmeric root, peeled (or ½ teaspoon turmeric powder)
4 plump garlic cloves, peeled
1 cup chicken broth
2 pounds boneless, skinless chicken breasts, cubed
1, 15-oz container crushed tomatoes
1 ½ teaspoons curry powder (or more to taste), hot or mild
½ teaspoon ground cumin
Kosher or sea salt to taste
4 pats butter or ¼ cup heavy cream
1 cup chopped, fresh cilantro
½ cup chopped, roasted cashews
In a medium soup pot, sauté onions in oil over medium-high heat for 3 minutes. While onions are sauteing, mince ginger, turmeric and garlic with a knife or micro-plane then add them to the onions and carry on cooking for 2 minutes longer.
Add in chicken broth, stirring the bottom of the pan to get up all the fond (the tasty brown bits) then add in chicken cubes, tomatoes, curry powder and cumin, stir and bring to a simmer then reduce heat to medium and gently simmer uncovered for 10-15 minutes, stirring occasionally.
After 15 minutes, taste the sauce and add salt to taste. Just before serving, turn off heat and stir in butter or cream until incorporated, then stir in cilantro and cashews. Serve at once over fluffy rice or quinoa.