cashew chicken curry.
First off, I’ll keep it real and give you a glimpse at how I get any cooking, photographing, cleaning, well really ANYTHING done in the kitchen…
my favorite part is Luke’s hand reaching for I have no idea what, probably a sharp knife, in the utensil drawer.
Welcome to my world.
It’s no wonder, staring at this picture of my children running shop on my kitchen, that we had 4 dish casualties in the kitchen this week. Ugh. When I ran blissfully through Pottery Barn with my registry scanner 7 years ago I wish someone would have reminded me that some day I’d share my kitchen with a helpful 3 year old and a curious 18 month old toddler. I think it’s God’s way of reminding me to release my white-knuckled grip on my stuff.
Wait, is this a cooking blog or my little corner of cyber world to serve as a replacement for counseling?
Cashew chicken curry…got it.
Ok, I’m focused.
When you want to enjoy something a little different, more nutritious than takeout, and fairly easy to throw together, may I humbly suggest this flavorful cashew chicken curry. You likely have most of the ingredients already in your kitchen…well maybe except the cashews. But you can toss the cashews in this granola too so look for them at the bulk section of the store next time you’re out and about.
Here are the onions, garlic, ginger, chicken, tomatoes, spices and cilantro simmering together.
Looking (and smelling) good…
Cashew Chicken Curry
(adapted from Epicurious.com – serves 4)
What You’ll Need
2 tablespoons butter
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 (4-6 ounce) chicken breasts, cubed
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
1/2 cup cashews
3/4 cup plain yogurt (I prefer Greek yogurt)
Heat butter in a large pot over moderate heat until melted, 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, with their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15 minutes.
Just before serving, add cashews and yogurt and simmer for 5 minutes, stirring occasionally. Garnish with cashews and cilantro and serve on brown or jasmine rice.
TOTAL: $7.49 or $1.87 per serving (rice NOT included).
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition (rice NOT included):
372 calories per serving
18 grams of fat
34 grams protein
4 grams fiber
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