Curried Chicken with Tomatoes and Nuts

Savor the rich and aromatic flavors of Curried Chicken with Tomatoes and Nuts, a vibrant dish that combines tender chicken thighs with a medley of warm spices and a creamy tomato base. This easy-to-make curry is elevated with toasted cashews or almonds, offering a delightful crunch in every bite, while a touch of cayenne brings subtle heat. Infused with garlic, ginger, and the earthy goodness of cumin and coriander, this recipe is a comforting crowd-pleaser that's perfect for weeknight dinners or special gatherings. Garnished with fresh cilantro and served alongside fluffy rice or naan, this dish delivers restaurant-quality flavor in just 50 minutes. Ideal for curry lovers, this recipe is a fuss-free way to bring global cuisine to your table.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 1 tablespoon, minced ginger
• 3 cloves, minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 400 grams canned diced tomatoes
• 120 milliliters water
• 120 milliliters heavy cream
• 50 grams toasted cashews or almonds
• 2 tablespoons, chopped fresh cilantro leaves

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season them with 1 teaspoon of salt and 1/2 teaspoon of ground turmeric. Set aside.

Step 2

Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and golden brown.

Step 3

Stir in the minced ginger and garlic and cook for 1-2 minutes until fragrant.

Step 4

Add the ground coriander, ground cumin, and cayenne pepper to the pan. Cook for 30 seconds, stirring constantly, to toast the spices.

Step 5

Pour in the canned diced tomatoes and 120 milliliters of water. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

Step 6

Add the chicken pieces to the pan, stirring to coat them in the tomato and spice mixture. Cover the pan with a lid and simmer on low heat for 15 minutes, or until the chicken is cooked through.

Step 7

Stir in the heavy cream and let the curry simmer for another 5 minutes, uncovered, to thicken slightly.

Step 8

Taste and adjust the seasoning if needed. Sprinkle the toasted cashews or almonds over the curry before serving.

Step 9

Garnish with freshly chopped cilantro and serve hot with rice, naan, or flatbread.

Nutrition Facts

Serving size	(1475.5g)

Amount per serving	% Daily Value*
Calories	2252.0

Total Fat 158.3g	0%
Saturated Fat 50.2g	0%
Polyunsaturated Fat 20.3g
Cholesterol 753mg	0%
Sodium 3534.8mg	0%
Total Carbohydrate 55.8g	0%
Dietary Fiber 13.7g	0%
Total Sugars 25.0g
Protein 146.7g	0%

Vitamin D 35IU	0%
Calcium 317.0mg	0%
Iron 12.5mg	0%
Potassium 2789.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 26.3%

Carbs: 10.0%