Best 9 Chicken Curry With Nuts Recipes

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Indulge in the harmonious blend of flavors that chicken curry with nuts presents. Originating from the kitchens of Northern India, this delectable dish combines the richness of chicken with the aromatic warmth of spices and the nutty crunch of almonds or cashews. Each bite enchants the palate with a symphony of textures and flavors, making it a beloved dish around the world. Whether you prefer the creamy elegance of a coconut-based curry or the vibrant heat of a tomato-based one, this article guides you through the culinary journey of crafting the perfect chicken curry with nuts, ensuring an unforgettable dining experience.

Here are our top 9 tried and tested recipes!

SWEET CHICKEN CURRY



Sweet Chicken Curry image

This sweet curry uses fruit and nuts to create wonderful depth of flavour and texture. It's an exotic meal you're sure to remember.

Yield 4

Number Of Ingredients 18

3 lb chicken thighs
2 tbsp olive oil
1 clove garlic, minced
1 onion, large, diced
1 ½ tbsp curry powder, mild, medium, or hot
28 fl oz canned diced tomatoes
2 tbsp tomato paste
½ cup sultana raisins
2 apples, peeled, cored, and diced
2 tbsp lime juice
1 bay leaves
sugar, pinch
2 tbsp cilantro, fresh, minced
¼ cup unsweetened coconut, grated
½ cup almonds, sliced, toasted
1 mango, peeled, diced
1 lime, cut into wedges
1 cup brown basmati rice

Steps:

  • Preheat oven to 350°F (175°C).
  • Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
  • Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
  • Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
  • Prepare brown basmati rice as per package instructions.
  • Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
  • Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.

Nutrition Facts :

CHICKEN CURRY WITH CASHEWS



Chicken Curry with Cashews image

Categories     Chicken     Nut     Poultry     Dinner     Cashew     Curry     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
  • Just before serving:
  • Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

CHICKEN CURRY WITH CASHEWS



Chicken Curry With Cashews image

Make and share this Chicken Curry With Cashews recipe from Food.com.

Provided by KelBel

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder or 3 tablespoons curry paste
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews
1 cup coconut milk
cooked basmati rice or jasmine rice, to accompany
raisins or cashews, to garnish

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  • Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  • Add chicken and cook, stirring to coat, 3 minutes.
  • Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
  • Just before serving:.
  • Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Nutrition Facts : Calories 575.9, Fat 41.9, SaturatedFat 21.9, Cholesterol 145, Sodium 1465.3, Carbohydrate 20.5, Fiber 4.2, Sugar 5.4, Protein 34.4

NUTTY CHICKEN CURRY



Nutty Chicken Curry image

Make and share this Nutty Chicken Curry recipe from Food.com.

Provided by Panda Rose

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons oil
2 small onions, finely chopped
salt
1 1/2 cm piece fresh ginger, finely chopped
1 large garlic clove, crushed
2 green chilies, deseeded and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
675 g chicken breasts
3 cardamom pods
1 (400 ml) tin coconut milk
200 ml chicken stock
110 g cashew nuts
2 -3 tablespoons sour cream

Steps:

  • Fry the onions and salt together gently until soft.
  • Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
  • Cut the chicken into strips, bruise the cardamom pods and add to the pan.
  • Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
  • Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.

Nutrition Facts : Calories 767.7, Fat 58.9, SaturatedFat 28, Cholesterol 112.6, Sodium 377.5, Carbohydrate 20.4, Fiber 2.1, Sugar 5.1, Protein 43.9

CHICKEN WITH YOGHURT AND CASHEW NUTS



Chicken with Yoghurt and Cashew Nuts image

This recipe makes a mild and creamy chicken curry. The quantities here serve four to six people.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 tablespoons cashew nuts
6 cloves garlic, peeled and left whole
2 green chiles, left whole, pricked with a knife
Kosher salt
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
9 ounces plain yogurt
3 1/2 ounces water
12 curry leaves*
1 teaspoon garam masala
1 teaspoon ground fennel seeds
Juice of 1/2 lemon

Steps:

  • Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Caution: Keep the pan well away from your face and eyes.
  • Be careful of the popping seeds and the splatter of oil.
  • When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown. Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown. Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes. Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened. Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

NUTTY CHICKEN CURRY



Nutty chicken curry image

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

Steps:

  • Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
  • Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

CASHEW CURRY



Cashew curry image

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Provided by Joe Wicks

Categories     Lunch

Time 1h20m

Number Of Ingredients 14

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

  • Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
  • Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
  • Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
  • Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
  • Scatter with the coriander leaves and serve with the greens.

Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • Choose the right chicken. Boneless, skinless chicken breasts or thighs are good options. If you're using chicken breasts, pound them thin so they cook evenly.
  • Use a variety of nuts. A combination of cashews, almonds, and pistachios gives this curry a nice nutty flavor. You can also use other nuts, such as peanuts or walnuts.
  • Don't skip the yogurt. Yogurt helps to tenderize the chicken and gives the curry a creamy texture. If you don't have yogurt on hand, you can use sour cream or buttermilk instead.
  • Adjust the heat level to your liking. If you like your curry spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or omit it altogether.
  • Serve with your favorite sides. Chicken curry is delicious served with rice, naan bread, or roti. You can also serve it with a side of yogurt or raita.

Conclusion:

Chicken curry with nuts is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of chicken, nuts, and spices creates a flavorful and aromatic curry that's sure to please everyone at the table. So next time you're looking for a new curry recipe to try, give this one a try. You won't be disappointed.

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