Chicken Curry Recipe- Cashew & Serrano Pepper Indian Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Cashew & Serrano Pepper Indian Delight

Introduction

Oh, curry night! Is there anything more comforting? I remember the first time I attempted a proper Indian curry – it felt a little daunting, honestly. But once I got the hang of building those flavors, it became a weekly staple. This Chicken Curry, with its creamy cashew base and a little kick from the Serrano pepper, is a real winner. It’s become a family favorite, and I’m so excited to share it with you. It’s easier than you think, I promise!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of flavors and textures. The cashew paste creates a wonderfully rich and smooth sauce, while the Serrano pepper adds a delightful warmth. It’s a relatively quick weeknight meal, especially if you use an Instant Pot, but tastes like you’ve been simmering it all day. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 onion
• 4 garlic cloves
• 1-inch ginger
• Serrano pepper (amount to taste – see notes below!)
• 1 tomato
• ½ – ¾ cup cashews
• ½ – ¾ cup water (for cashew paste)
• 3 tablespoons ghee
• ½ cup cashews (for garnish)
• ¼ cup golden raisins (for garnish)
• 1 teaspoon cumin seeds
• 1 teaspoon salt (or to taste)
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• 1 ½ pounds chicken thighs (boneless, skinless)
• 1 cup water (for cooking the curry)
• 1 teaspoon dried fenugreek leaves (Kasuri Methi)
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry.

• Cashews: Types and Toasting for Enhanced Flavor. I prefer using whole cashews for the creamiest sauce. You can toast them lightly in a dry pan before blending for an even richer flavor. About 5-7 minutes on medium heat, stirring frequently, until fragrant.
• Serrano Pepper: Heat Level and Substitutions. Serrano peppers pack a punch! Start with half a pepper if you’re unsure about the heat. You can substitute with jalapeño (remove the seeds for less heat) or even a pinch of chili flakes.
• Ghee: Traditional Clarified Butter & Alternatives. Ghee adds a beautiful nutty flavor. If you don’t have ghee, you can use vegetable oil or coconut oil. But honestly, ghee makes a difference!
• Fenugreek Leaves (Kasuri Methi): Aromatic & Flavor Profile. Don’t skip these! They have a unique, slightly bitter aroma that really rounds out the curry. Crush them between your palms before adding to release their flavor.
• Spice Blend: Understanding the Regional Influences. Indian spice blends can vary widely. This one leans towards North Indian flavors, with a focus on warming spices like cinnamon and cardamom. Feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make our base. Blend the onion, garlic, ginger, Serrano pepper, and tomato until completely smooth. Set this aside – it’s our flavor powerhouse.
2. Next, blend ½ – ¾ cup cashews with ½ – ¾ cup water until you have a super creamy sauce. This is what gives the curry its luxurious texture. Set this aside too.
3. Now, heat the ghee in your Instant Pot (or a large, heavy-bottomed pot). Add ½ cup cashews and the golden raisins. Sauté until the cashews are golden brown and the raisins are plump – about 3-5 minutes. Remove and set aside for garnish.
4. Add the cumin seeds to the pot. Let them sizzle for about 30 seconds until fragrant. Then, pour in the blended onion-tomato mixture. Sauté for 8-10 minutes, stirring occasionally, until it thickens and the raw smell disappears.
5. Stir in all the spices – salt, coriander powder, paprika, turmeric, garam masala, ground cumin, cayenne (if using), cinnamon, and cardamom. Let the spices bloom for a minute or two, stirring constantly. This really wakes up their flavors!
6. Add the chicken thighs. Mix well to coat them in the spice mixture. Pour in 1 cup of water.
7. If using an Instant Pot, secure the lid and pressure cook on high for 10 minutes. Then, do a quick release of the pressure.
8. Switch the Instant Pot to sauté mode. Add the cashew sauce and the dried fenugreek leaves. Simmer for 2-3 minutes, stirring occasionally, until everything is well combined and the sauce has thickened slightly.
9. Finally, garnish with fresh cilantro, the toasted cashews, and raisins. Serve hot with basmati rice!

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Curry Consistency: If the curry is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes uncovered.
• Balancing the Heat: Adjusting Serrano Pepper: Taste as you go! You can always add more Serrano pepper, but you can’t easily take it away.
• Blooming Spices for Maximum Flavor: Don’t rush this step! Blooming the spices in hot oil releases their essential oils and intensifies their flavor.
• Using an Instant Pot vs. Traditional Stovetop Method: If you don’t have an Instant Pot, you can simmer the curry on the stovetop for about 45-60 minutes, or until the chicken is tender.

Variations

• Vegan Chicken Curry Adaptation (with Tofu or Vegetables): Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or a mix of your favorite vegetables like cauliflower, potatoes, and peas.
• Gluten-Free Assurance: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Mild, Medium, Hot: Control the heat by adjusting the amount of Serrano pepper and cayenne pepper. Omit the cayenne for a mild curry.
• Festival Adaptations: Diwali or Eid Special: This curry is perfect for festive occasions! Serve with a variety of rice dishes and breads.

Serving Suggestions

• Basmati Rice Pairing Guide: Fluffy basmati rice is the classic accompaniment. I like to add a pinch of saffron to the rice for extra flavor and color.
• Roti or Naan Accompaniments: Warm, freshly made roti or naan is perfect for soaking up all that delicious sauce.
• Side Dish Recommendations: Raita, Salad, or Pickles: A cooling raita (yogurt dip) helps balance the heat. A simple cucumber salad or some Indian pickles add a nice contrast.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Longer Storage: This curry freezes beautifully! Store in an airtight container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the sauce.

FAQs

• What type of chicken is best for this curry? Chicken thighs are my go-to because they stay tender and juicy during cooking. But you can use chicken breast if you prefer, just be careful not to overcook it.
• Can I make this curry ahead of time? Absolutely! The flavors actually develop even more overnight.
• How can I adjust the thickness of the curry? Add water to thin it out, or simmer uncovered to thicken it.
• What is the purpose of the fenugreek leaves? They add a unique aroma and flavor that really elevates the curry.
• Can I use a different type of chili pepper instead of Serrano? Yes, jalapeño or chili flakes are good substitutes.
• Is it possible to make this curry nut-free? Yes, you can substitute the cashews with sunflower seeds or coconut cream for a nut-free version.