Chicken and Cashew Curry with Chutney and Mint Raita Asia Nora
Indulge in the rich, aromatic harmony of flavors with this Chicken and Cashew Curry featuring Chutney and Mint Raita, inspired by Asia Nora's culinary brilliance. Tender, bite-sized pieces of chicken are simmered in a fragrant coconut milk and tomato-based curry, infused with warming spices like garam masala, cumin, and turmeric. Roasted cashews add a delightful crunch, while the accompanying cooling mint raita and sweet, tangy mango chutney perfectly balance the dish. Ready in just over an hour, this recipe is a perfect blend of spice and comfort, ideal for a family dinner or special occasion. Serve it with steamed rice or warm naan for the ultimate curry experience. Elevate your cooking game with this fusion of textures and flavors, and savor authentic, restaurant-quality Indian cuisine right at home!
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Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 100 grams cashews (unsalted, roasted)
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 200 ml tomatoes (pureed)
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional)
- 2 tablespoons fresh cilantro (chopped)
- 250 grams yogurt (plain, for mint raita)
- 2 tablespoons fresh mint leaves (chopped, for raita)
- 0.5 teaspoon ground cumin (for raita)
- 4 tablespoons mango chutney (store-bought or homemade, for serving)
- 1 to taste salt
- 100 ml water
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and toast for 30 seconds until aromatic.
Step 3
Add the chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Step 4
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Step 5
Add the ground coriander, turmeric powder, garam masala, and red chili powder (if using) to the pan. Cook for about 1 minute to toast the spices.
Step 6
Pour in the pureed tomatoes and stir well. Cook for 5 minutes until the mixture thickens slightly.
Step 7
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for 5 minutes, allowing the chicken to brown slightly.
Step 8
Pour in the coconut milk and water, and season with salt to taste. Stir well, then reduce the heat to low and let the curry simmer for 20 minutes, or until the chicken is cooked through and tender.
Step 9
While the curry is simmering, prepare the mint raita by whisking together the yogurt, chopped mint leaves, and ground cumin in a small bowl. Season with a pinch of salt.
Step 10
Once the curry is finished, stir in half of the roasted cashews and sprinkle the remaining cashews over the top as garnish.
Step 11
Serve the chicken cashew curry hot with mango chutney on the side, a dollop of mint raita, and a sprinkle of fresh cilantro. Enjoy!
Nutrition Facts
| Serving size | (1829.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2437.4 |
| Total Fat 135.9g | 0% |
| Saturated Fat 32.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 577.5mg | 0% |
| Sodium 3217.7mg | 0% |
| Total Carbohydrate 148.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 85.7g | |
| Protein 164.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 611.1mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 4039.7mg | 0% |
Source of Calories