Cashew Chicken Curry

by | Nov 5, 2024 | Kaju Chicken

Course: Main
Serves: 4-5
Difficulty Level: Skilled

Ingredients

  • 3 lb chicken quarters or 3 lb chicken breast cut into 1-inch cubes
  • 1 tbsp ginger-garlic paste (or garlic powder)
  • ½ cup kaju masala Add to Cart
  • 1 cup heavy cream (or substitute with 1 cup yogurt for a lighter option)
  • ¼ cup oil
  • 1 tbsp ghee (optional)
  • 1.5 cups diced onions
  • 3 chopped serrano peppers
  • 2 tsp cardamom powder 
  • ½ cup freshly chopped cilantro (or basil if using Expedition Spice Blend)
  • 2 cups water
  • ½ tsp salt

Directions

      1. Clean, wash, and drain the chicken quarters thoroughly. If using chicken breast cubes, wash, cut, and drain the pieces to remove excess moisture.
      2. Once dry, marinate the chicken with ginger-garlic paste for 30 minutes to 2 hours, if time permits.
      3. For chicken quarters, heat a non-stick pan and sear the legs on both sides until medium brown, then set aside. Skip this step if using chicken breasts.
      4. In the same pan, heat the oil and sauté the diced onions until they begin to brown.
      5. Add 2 cups of water and the chopped serrano peppers. Bring the mixture to a boil, then add the chicken (either the legs or the breasts).
      6. Add the heavy cream (or yogurt) and the kaju masala to the pan.
        Note: Kaju masala tends to stick and burn easily, so be careful when adding it. Adjust the stove to medium heat to avoid this.
      7. Cook for approximately 30 minutes, stirring gently and frequently, until the chicken is fully cooked.
      8. Add the ghee (if using), cardamom powder, and cilantro (or basil), mixing well. Let it simmer for a few more minutes.
      9. Taste and adjust the salt as needed.
      10. Serve with rice or naan. I often pair it with cashew rice to complement the dish.

Note: This recipe can be made with either Authentic Indian Spice Blends’ or Expedition Spice Blends’. The only modification I made was using basil instead of cilantro when preparing the dish with Expedition Spice Blend, per my son’s request. This substitution was a pleasant surprise. Due to the delicate nature of the Expedition Spice Blend, I have not experimented with it in many other dishes. While my family enjoys this recipe, it may be a bit complex to prepare for a large gathering, so I have yet to attempt it for a big group. Indian cooking is about intuition, not precision—so feel free and adjust the flavors as needed.