From Our Food and Drink Archives

Cashew Chicken Curry


¾ cup (175 mL) roasted salted cashews
⅓ cup (75 mL) plain yogurt
¼ cup (60 mL) roughly chopped fresh cilantro
1 tbsp (15 mL) chopped peeled fresh ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and freshly cracked black pepper
1 tbsp (15 mL) canola oil
2 lb (1 kg) chicken thighs, 8 pieces
½ cup (125 mL) chicken broth
Steamed basmati rice
Garnish with chopped roasted cashews and cilantro


  1. In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger, curry paste, sugar, salt and pepper, and process until smooth.
  2. In a large skillet, heat oil over medium-high heat. Cook chicken thighs until very browned, about 4 minutes per side. Scrape cashew mixture over chicken and add broth. Stir until blended. Reduce heat to maintain a simmer and cook, covered, until chicken is cooked through, about 15 minutes. Let sit, covered, for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.
Makes 4 servings