Thursday, March 21, 2013

Curried Chicken with Cashews and Veggies

LUCY BURDETTE: Isn't it funny how you can think you don't like a certain food, but then a recipe comes along that tempts you to try it? And it turns out to be delicious? I felt that way about two things--curry and cashews. 

But today I'll share a recipe for a dinner that's not hard, spicy but not too spicy, and yummy: curried chicken with veggies and cashews!


2-3 Tbsp olive oil
cups chopped onions (about 2 medium)
2 garlic cloves, chopped
1 Tbsp fresh ginger, peeled and chopped
1 Tbsp curry powder
1 tsp salt
1 tsp ground cumin
1 pound chicken tenders, cut into chunks
4 large carrots, peeled and cut into rounds
3 small peppers, cut into strips
1 14 oz can diced tomatoes
1/4 cup chopped cilantro
3/4 cup cashews, ground
3/4 cup plain yogurt

Heat the olive oil, saute the onions, garlic, peppers, and ginger until soft (about 5 minutes.) Add the spices and salt and cook a few minutes more. Now add the chicken and cook about 3 minutes.  

Then add the tomatoes and carrots and cilantro and simmer for about 40 minutes. The dish can be made ahead and set aside at this point. (However, it will smell so good that you might have a hard time holding your people back.)

Add the cashews (ground in a food processor) and yogurt. Heat until hot and thick but not boiling. Serve over plain brown rice.    

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  1. Lucy - this sounds fantastic! I'm definitely going to give it a try. Looks like it's gluten free too, so it's right up my alley.

  2. Leave out the cilantro, and I'm in! I love curry and use it in all kinds of things. This sounds absolutely terrific, Lucy!


    1. Uh-oh Krista, are you one of those people who think cilantro tastes like soap? I bet it would be good with some fresh basil instead... xo

  3. This sounds absolutely delicious. I'm a huge fan of cashews, and I love that you grind them up for the recipe--the flavor must be fantastic. Marc and I are both big fans of Indian (and curry), so this is a keeper for us. The directions look easy and it's ready in under an hour? Perfect! Thanks, Lucy, have a great weekend...

    ~ Cleo

    1. Hope you and Mark have a good one too, Cleo! You wouldn't know there were cashews in it, once they're ground. But they thicken the whole dish so nicely! xo

  4. Thanks, Lucy! I love curries and my husband loves vegetables and nuts. I think we might have a very happy combo here.

    I have already printed it!


    MJ (aka Victoria Abbott)

  5. Another winner. We love curry. And quick? Even better. The ground cashews must add a lovely taste and texture.

  6. Lucy, I love curry. It's so pungent and yummy. This looks easy and luscious with all the great textures. Can't wait to try it.

    Daryl / Avery