Curried Cashew Dip Recipes

CREAMY CASHEW CHICKEN CURRY

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

Creamy Cashew Chicken Curry image

Steps:

Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

Ingredients

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

CASHEW CURRY

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

Cashew curry image

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

Ingredients

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)

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Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.

Curried Cashew Dip Recipes

CREAMY CASHEW CHICKEN CURRY

CASHEW CURRY

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

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