Cashew Chicken Curry (In A Hurry!)

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Embark on a flavor voyage with this Cashew Chicken Curry (In A Hurry!) recipe, a dish that brings together tender chicken, roasted cashews, and a creamy, spiced curry sauce. Bursting with rich flavors and ready in less time than you’d expect, it’s a meal that satisfies both comfort cravings and busy schedules.

Whether it’s a weeknight dinner, a casual gathering, or simply a dish to brighten your day, this curry delivers warmth and flavor in every bite. Served with rice, naan, or even quinoa, it’s versatile enough for any occasion.

Ideal for an enjoyable evening or a quick yet delicious meal, this recipe encapsulates the essence of a homemade curry experience. Ready to enjoy bold spices with creamy cashew goodness? Let’s dive into this straightforward and utterly rewarding recipe.

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Flavorful and Creamy: Your New Go-To Cashew Chicken Curry (In A Hurry!)

This Cashew Chicken Curry (In A Hurry!) is the perfect balance of creamy, nutty, and spicy. The sauce is made with a cashew blend, tomatoes, and aromatic spices like garam masala and cumin. Meanwhile, the chicken cooks tender alongside bell peppers and toasted cashews for extra crunch.

Not just a curry, this dish is an adventure in flavor, combining comforting textures and vibrant ingredients. Best of all, it’s quick enough for weeknights yet impressive enough to serve to guests.

Here’s how you can master this curry at home, along with tips to make every bowl rich, creamy, and perfectly spiced.

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Pro Tips for the Perfect Cashew Chicken Curry (In A Hurry!)

1. Toast the Cashews First: Lightly toast your cashews before blending or adding them. This boosts flavor and adds a nutty aroma.
2. Blend for Creaminess: For a smooth sauce, blend the cashew curry base thoroughly. If you like texture, leave it slightly chunky.
3. Balance Heat and Cream: Adjust chili powder and garam masala to your spice preference without overpowering the creamy cashew base.
4. Use Fresh Herbs: Garnish with cilantro or parsley for brightness and a fresh finish to each bowl.
5. Pair Smartly: Serve with basmati rice, warm naan, or fluffy quinoa to soak up the rich sauce.

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Cashew Chicken Curry (In A Hurry!) Recipe

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Servings: 4
• Equipment: Large sauté pan, blender or immersion blender, mixing bowls

With this Cashew Chicken Curry (In A Hurry!), your kitchen transforms into a space filled with exotic aromas and bold flavors.

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Ingredients

Cashew Curry Sauce Ingredients:

• 1 tablespoon olive oil (or melted coconut oil)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 2 tablespoons all-purpose flour
• 1 ½ cups almond-cashew milk blend (unsweetened)
• 1 (15-ounce) can crushed tomatoes
• 1 ½ tablespoons garam masala
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground turmeric (optional)
• ⅓ cup cashew halves
• Coarse salt and freshly ground pepper

Cashew Chicken Curry Ingredients:

• 2 tablespoons olive oil (or melted coconut oil)
• 2 large boneless skinless chicken breasts, cut into small cubes
• 2 red bell peppers, cored and chopped into bite-sized pieces
• ⅔ cup cashew halves
• Coarse salt and freshly ground pepper
• For serving: rice, quinoa, or naan
• Garnishes: lemon wedges, fresh cilantro, extra crushed cashews

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Directions

1. Prepare the Cashew Curry Sauce: Heat oil in a sauté pan over medium-high heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, cooking for 1 minute until fragrant. Add flour and cook for another minute, stirring constantly. Gradually whisk in the almond-cashew milk blend until smooth.
2. Add Spices and Tomatoes: Stir in crushed tomatoes, garam masala, chili powder, cumin, ginger, turmeric, and cashews. Season lightly with salt and pepper. Simmer for 5 minutes until slightly thickened.
3. Blend the Sauce: Remove sauce from heat. Blend until smooth using a blender or immersion blender, or leave slightly chunky for texture. Set aside.
4. Cook the Chicken and Vegetables: In a clean pan, heat oil over medium-high heat. Add chicken cubes, bell peppers, and cashews. Season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until chicken is cooked through.
5. Combine with Sauce: Pour the prepared cashew curry sauce into the pan. Toss everything together until chicken and peppers are coated. Simmer for 2–3 minutes to blend flavors.
6. Serve Immediately: Dish up hot over rice, quinoa, or with naan. Garnish with fresh cilantro, lemon wedges, and extra crushed cashews.

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Ready to Relish!

This Cashew Chicken Curry (In A Hurry!) is rich, aromatic, and layered with flavor. The nutty cashews create creaminess, while the spices bring warmth. It’s hearty yet easy to prepare, perfect for busy nights or weekend gatherings.

Pair it with your favorite sides and let every spoonful transport you to the comfort of home cooking with a gourmet twist.

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Storage Solutions

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove to preserve flavors.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat with a splash of almond milk if needed.
• Meal Prep Tip: Make the sauce ahead and keep it chilled. Cook chicken and vegetables fresh, then combine for quick meals.

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