Best 2 Coconut Curry Cashews Recipes

Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you to a tropical paradise? Look no further, for we present to you the ultimate guide to creating the most delectable Coconut Curry Cashews. This dish, a symphony of flavors and textures, combines the sweet creaminess of coconut with the aromatic warmth of curry, creating a harmonious blend that will leave you craving more. In this article, we will guide you through the process of crafting this exquisite dish, providing step-by-step instructions and introducing you to the unique ingredients that make it truly special. Get ready to ignite your senses and create a culinary masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHICKEN CURRY WITH CASHEWS

Coconut Chicken Curry With Cashews image

This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1/4 teaspoon cardamom seeds
1/4 teaspoon allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or more to taste
3 tablespoons lemon juice
3/4 cup raw cashews
1/4 cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 1/2 cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Steps:

Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams

COCONUT-CURRY CASHEWS

Coconut-Curry Cashews image

Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds Cashews

Time 1h5m

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 tablespoon curry powder
3/4 cup sugar
1 tablespoon water
1 tablespoon honey
Coarse salt
2 cups unsalted roasted cashews (9 ounces)
1/2 cup large unsweetened coconut flakes

Steps:

Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your curry. Some good options include bell peppers, carrots, zucchini, and broccoli.
Don't be afraid to experiment with different spices. Curry is a versatile dish that can be customized to your liking. Some common spices used in curry include cumin, coriander, turmeric, and garam masala.
If you want a creamier curry, add some coconut milk. Coconut milk will also add a slightly sweet flavor to the dish.
Be careful not to overcook the cashews. Cashews should be cooked until they are slightly browned and crispy. If you overcook them, they will become tough and chewy.
Serve your curry with rice or naan bread. This will help to soak up the sauce and make a complete meal.

Conclusion:

Coconut curry cashew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy sauce, tender cashews, and flavorful spices, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this coconut curry cashew recipe a try.