Cashew Curry With Coriander Sauce Recipe

About this recipe

This flavorful Halal-friendly chicken curry combines tender chicken, creamy cashew sauce, and aromatic spices for a satisfying dinner. Perfect for solution seekers looking for a quick yet delicious meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 150 g Spring Onion (Kandychi Path)
• 100 g Conscious Food Whole Organic Cashews
• 100 g Sambar Onion Peeled
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 50 g Minitz Garam Masala
• 80 g Urban Platter Cayenne Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Add 1/4 cup cashews, 1 chopped red onion, and 1/4 cup cilantro to a blender. Pour in 1/2 cup of water and blend until smooth.
2. 2. Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add 1 sliced red onion and cook for 5 minutes, stirring often, until lightly browned.
3. 3. Pour the pureed cashew mixture into the skillet, reduce heat to medium, and cook until the mixture thickens and turns a darker green, about 5 minutes.
4. 4. Add 1/2 cup of chopped cashews to the skillet and cook for 4 minutes, stirring occasionally.
5. 5. Pour in another 1/2 cup of water and scrape up any browned bits from the bottom of the skillet. Add 1 teaspoon mineral rich sea salt, 1/2 teaspoon garam masala, and 1/2 teaspoon cayenne pepper. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 6 minutes.
6. 6. Remove the cover, increase heat to medium-high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Serve hot.