Chicken Curry Recipe – Cashew Tomato Gravy & Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Chicken Curry Recipe – Cashew Tomato Gravy & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This recipe is a little special – it’s the one I first made when I was trying to recreate my grandmother’s incredible flavors, and it’s become a family favorite ever since. The secret? A rich, creamy gravy made with cashews and tomatoes, and a beautiful blend of warming spices. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s surprisingly achievable for a weeknight meal. The cashew-tomato gravy is incredibly flavorful and adds a lovely texture. Plus, the spice blend is aromatic and comforting – it fills the whole house with the most amazing smell! It’s a curry that feels special, but doesn’t require hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing chicken curry:

• 750 grams chicken, cut into pieces
• 2 tablespoons oil
• 2 small cinnamon sticks
• 2 cloves
• 4 onions, roughly chopped
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 0.5 teaspoon roasted coriander seeds powder
• 12-15 cashewnuts
• 3 tomatoes, roughly chopped
• 0.25 teaspoon garam masala powder
• 0.25 teaspoon black pepper powder
• 2 tablespoons chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Cashews: The Role of Cashews in Gravy Texture

Cashews are key to that creamy, luxurious gravy. They add richness without needing any dairy. Make sure to blend them into a really fine powder – no one wants crunchy bits in their curry!

Tomatoes: Choosing the Right Tomatoes for Curry

Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and crush them yourself. They just have a fresher flavor.

Spice Blend: Understanding the Aroma of Cinnamon & Cloves

Cinnamon and cloves aren’t just for baking! They add a beautiful warmth and depth to the curry. Don’t skip them – they really make the flavor sing. A little goes a long way, though, so stick to the measurements.

Regional Variations: Exploring Different Indian Curry Styles

Indian cuisine is incredibly diverse! This recipe leans towards North Indian flavors, but you can easily adapt it. For a South Indian twist, add a pinch of curry leaves and a splash of coconut milk. In coastal regions, you might find tamarind used for a tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Blend the cashews into a fine powder. Then, add the tomatoes and blend that into a smooth puree. Set this aside – it’s our gravy superstar!
2. Heat the oil in a nice, heavy-bottomed pan. Add the cinnamon sticks and cloves. Let them sizzle for a few seconds until they become fragrant.
3. Now, add the chopped onions and cook them until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of a great curry.
4. Stir in the ginger-garlic paste and cook for another minute or two, until the raw smell disappears.
5. Add the chicken pieces and roast them until the color changes. Then, sprinkle in the turmeric powder, red chilli powder, and roasted coriander seeds powder. Mix well to coat the chicken.
6. Cook on medium heat until the oil starts to separate from the masala. This is a sign that the spices are nicely cooked.
7. Pour in the cashew-tomato puree and cook until the gravy thickens. Keep stirring to prevent it from sticking to the bottom of the pan.
8. Sprinkle in the garam masala powder and black pepper powder. Give it a good stir and simmer until the chicken is tender and cooked through.
9. Finally, garnish with fresh chopped coriander leaves. Give it one last simmer, and it’s ready!

Expert Tips

• Marinating the chicken: For extra tender chicken, marinate it in a little yogurt and ginger-garlic paste for at least 30 minutes before cooking.
• Roasting spices: Lightly roasting whole spices before grinding them enhances their flavor.
• Low and slow: Cooking the curry on a low flame allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Using Plant-Based Alternatives Swap the chicken for chickpeas or paneer (Indian cheese) for a delicious vegetarian option.
• Gluten-Free: Ensuring a Gluten-Free Curry This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.
• Spice Level: Adjusting the Heat Feel free to adjust the amount of red chilli powder to suit your taste. My husband likes it hot, so I often add a little extra for him!
• Festival Adaptations: Serving for Special Occasions This curry is perfect for festivals like Diwali or Eid. You can add a dollop of cream or a sprinkle of silver leaf for a more festive touch.

Serving Suggestions

This chicken curry is best served hot with:

• Steaming basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this chicken curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry perfectly.

Can I use pre-made ginger-garlic paste?

Absolutely! It’s a great time-saver. Just make sure it’s fresh.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.

What is the best way to roast coriander seeds for the powder?

Dry roast them in a pan over medium heat for a few minutes, until they become fragrant and slightly darker. Let them cool completely before grinding.

Can this curry be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot, then add the chicken, puree, and water. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.