Ingredients
- 2 pounds boneless skinless chicken thighs (diced)
- 4 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 tablespoons fresh ginger, grated (you can also use 2 teaspoons ground ginger)
- 5 cloves of garlic, minced
- 1 tablespoon cumin
- 1 tablespoons coriander
- 1 tablespoon curry powder
- 3 teaspoons granulated sugar
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 1 to 2 teaspoons salt
- 1/8 teaspoon cardamon (optional, but highly recommended)
- 1 cup tomato sauce
- 3/4 cup cashews (plus extra for topping)
- 1/4 cup fresh cilantro (plus extra for topping)
- 1 can (14 ounce) coconut milk (or heavy whipping cream)
- 8 ounces Greek yogurt (1 cup, or full fat sour cream)
How to Make
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Step 1: Combine all spices (cumin to cardamom) and divide approximately in half. toss cubed chicken in one half of the spices, set aside.
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Step 2: Stir other half of spices into tomato sauce, set aside.
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Step 3: In a food processor or blender grind the 3/4 cup of cashews and 1/4 cup cilantro until they form a coarse powder like bread crumbs, set aside.
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Step 4: Heat oil in a skillet over medium heat. Add onions and fresh ginger and sauté until soft, about 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until browned, about 5 minutes. Add tomato sauce, turn heat down to low, and cover. Let simmer until chicken is fully cooked, about 10-15 minutes. Uncover, and stir in milk, yogurt, and ground cashews. Simmer on low until thick, about 15-20 minutes.
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Step 5: Sprinkle with extra cashews and cilantro before serving.
We hope you enjoy this recipe!
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