Bittersweet Chalkolate

Blog about cooking, teaching, and everything else that is my life.

April. Cooking challenge. Day 11.

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When I was in Russia, at some point I wanted to try cooking some vegetarian Indian dishes. The recipes in the book were full of mysterious ingredients and words. Those were not just curries and home-made paneer, that was the language of Taj Mahal, Ghanesh and ayurveda  Those recipes had thousands of years behind them and the lists of ingredients were intimidating. Reading that book I could almost smell intoxicating garam masala and taste cooling raita.

There was no way I could cook any of that. I didn’t have half of the ingredients. At least. And you cannot substitute Indian ingredients with Russian products. No matter how creative you are. But here in Canada, it is a very different story. Here, in the comfort of your own kitchen you can make this amazing Cashew Chicken Curry.

cashew curry chicken


  • 1cup 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
  • 1teaspoon cayenne
  • 3 12-4lbs chicken, cut into 10 serving pieces
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1cup chopped fresh cilantro
  • 3cup cashews, roasted (1/4 lb)
  • 3cup plain yogurt


  1. 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.
  2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  3. Add chicken and cook, stirring to coat, 3 minutes.
  4. 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.
  5. 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.


You could have guessed by now that I halved the recipe. Although, I still used 2 cloves of garlic, I smashed rather than chopped them. And I didn’t use either cayenne or cilantro. Other than that,  this is a very easy and great-tasting recipe that I am very proud of. Martin gave it a solid 5 out of 5. Maya gave it a 3. Recently, she is very stingy with high marks for anything other than pasta and peanut butter. 



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