Indian-Style Cashew Curry Chicken
with Dark Meat Chicken, Basmati Rice & Naan
- Milk
- Wheat
- Tree Nuts
For this flavorful gem, cashews are soaked then blended with fresh tomato to create a silky yet hearty base; it's seasoned with cumin, garam masala, and fenugreek, while onions cook low and slow to deepen the flavor. Tender dark meat chicken simmers in the sauce and is finished with butter for richness. It's served over fluffy basmati rice with a drizzle of yogurt, fresh cilantro, and warm toasted naan.
Ingredients
1 teaspoon
Garam Masala
1 unit
Onion
2 unit
Naan Bread
(Contains: Milk, Wheat)
1 teaspoon
Cumin
10 ounce
Diced Chicken Thighs
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Tomato
1 teaspoon
Fenugreek
2 ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
1 thumb
Ginger
½ cup
Basmati Rice
Not included in your delivery
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings).
-
Place minced ginger, half the cashews, and fenugreek in a small microwave-safe bowl (medium microwave-safe bowl for 4). Add enough water to cover by 1 inch. Microwave until water is steaming, 1-2 minutes.
-
Carefully remove from microwave and set aside to soak, 20 minutes.
-
While cashews soak, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, halve, peel, and dice onion into ½-inch pieces. Quarter tomatoes. Finely chop cilantro leaves and stems.
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Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-low heat. Add onion, remaining cashews, cumin, garam masala, and curry powder; season with salt. Cook, stirring occasionally, until onion is softened, 8-10 minutes. TIP: Keep an eye on the onion and spices! You want to cook them low and slow. Reduce heat to low if needed.
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Once cashew mixture has soaked 20 minutes, drain using a fine-mesh strainer; discard soaking water.
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Place drained cashew mixture in a blender. Add tomatoes, ⅓ cup water, 1 tsp sugar, and 1 tsp salt (⅔ cup water, 2 tsp sugar, and 2 tsp salt for 4 servings). Blend until smooth, 60-90 seconds.
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Open package of chicken* and drain off any excess liquid.
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Once onion is softened, increase heat to medium. Add chicken and cashew sauce to pot; stir to combine and season with salt.
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Cook, stirring occasionally, until sauce has thickened and chicken is fully cooked, 8-10 minutes.
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Turn off heat. Add 2 TBSP butter (4 TBSP for 4 servings) and stir until butter is melted and incorporated.
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While chicken cooks, toast naan, then quarter.
-
Fluff rice with a fork.
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Divide rice between bowls and top with cashew curry chicken. Drizzle with yogurt and garnish with cilantro. Serve with naan on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Many found the dish surprisingly bland given the number of spices — the curry and garam masala flavor didn't come through strongly, and the sauce often tasted more of tomato than curry 🍲. A few customers boosted flavor by adding extra curry powder, Sriracha, or a squeeze of lime.
- Ease of prep: The recipe requires a blender and fine-mesh strainer, which caught several customers off guard — check your equipment before starting. The cashew-soaking and blending steps add meaningful prep time, making this better suited for a relaxed evening than a quick weeknight.
- Suggestions: Add extra curry powder or a squeeze of lime to deepen the flavor; one customer found adding coconut milk improved the dish significantly. Use only one tomato if you want a less tomato-forward sauce, and blend the cashew mixture thoroughly for a smoother result.
- Leftovers: Some customers noted the dish didn't keep well as leftovers, so plan to enjoy it fresh.
