Rich & Creamy Cashew Butter Chicken Curry
Weekend Special: Cashew Butter Chicken Curry the Whole Family Will Love
Introducing the perfect ‘Cashew Butter Chicken Curry’ for a delightful family meal on a weekend evening! The addition of peanut butter creates an incredibly smooth and rich flavor that’s beyond imagination. It’s so delicious, it disappears in no time! Make your mealtime special with this recipe that’s sure to become a household favorite.
Ingredients- 2 boneless, skinless chicken breasts (approx. 300-400g), cut into bite-sized pieces
- 1 medium onion, diced
- 1/2 carrot, diced
- 3 cloves garlic, minced
- 3 Tbsp curry powder
- 2 bay leaves
- 1/2 tsp ginger powder
- 3 Tbsp ketchup
- 3 Tbsp peanut butter (creamy type)
- 1 small head broccoli, cut into florets
- 1 handful cashews (approx. 30g)
- Lime juice, to taste
- Approx. 630g (3 cups) water
- Pinch of black pepper
- Parsley, for garnish (optional)
Cooking Instructions
Step 1
First, cut the chicken breasts into bite-sized pieces, about 2-3 cm cubes. Ensure they are not too small, or they might break apart while cooking. Uniform size is key for even cooking.
Step 2
Place the cut chicken in a bowl. Add 1 tablespoon of curry powder and mix well to coat the chicken evenly. Marinating the chicken beforehand will infuse it with flavor and make it more delicious. Season with a pinch of black pepper.
Step 3
Heat a generous amount of cooking oil in a pot or deep skillet over medium heat. Add the marinated chicken and sear until it’s golden brown on the outside. It doesn’t need to be cooked through completely; the goal is to get a nice color and lightly sear the surface. This step helps to lock in the juices, keeping the chicken moist.
Step 4
Once the chicken is lightly browned, remove it from the pot and set it aside on a plate. This prevents the chicken from overcooking and becoming dry while you sauté the vegetables.
Step 5
In the same pot, add a little more cooking oil if needed. Add the diced onion and carrot and sauté until the onion becomes translucent and the carrots are slightly tender. Sautéing thoroughly will develop the base flavor of the curry.
Step 6
When the onions and carrots are softened, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic; it should release a delicious aroma.
Step 7
Return the seared chicken to the pot. Add the remaining 2 tablespoons of curry powder, ginger powder, and the 2 bay leaves. Stir everything together lightly to combine the spices with the chicken and vegetables. Toasting the spices briefly will enhance their aroma.
Step 8
Pour in approximately 630g (3 cups) of water and bring it to a boil over high heat. Scrape the bottom of the pot gently to loosen any browned bits, as they add flavor to the curry.
Step 9
Once the water boils, reduce the heat to medium. Stir in the ketchup and peanut butter. Whisk or stir well until the peanut butter is fully incorporated and the sauce starts to thicken. The peanut butter will give the curry a wonderfully smooth and nutty taste.
Step 10
Add the broccoli florets. Lower the heat to a simmer, cover the pot, and cook for about 20 minutes, allowing the flavors to meld. Be mindful not to overcook the broccoli; it should be tender but still hold its shape. This simmering time is crucial for developing the rich, deep flavors of the curry.
Step 11
Finally, stir in the handful of cashews for added texture and nutty flavor. Your delicious Cashew Butter Chicken Curry is ready! Serve hot over a bed of rice. Drizzle a few drops of fresh lime juice over the curry to brighten the flavors and cut through the richness. Garnish with a sprinkle of chopped parsley if desired for a beautiful presentation.
