Directions:
- 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.
- Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
- Add chicken and cook, stirring to coat, 3 minutes.
- Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
- Just before serving:.
- Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.03 Kcal (2173 kJ) | ||
| Calories from fat | 416.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.27g | 71% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 1184.4mg | 49% | |
| Potassium | 615.46mg | 13% | |
| Total Carbs | 23.57g | 8% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.2mg | 34% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 313.4 Kcal (1312 kJ) | ||
| Calories from fat | 251.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 71% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 10% | |
| Sodium | 715.16mg | 49% | |
| Potassium | 371.63mg | 13% | |
| Total Carbs | 14.23g | 8% | |
| Sugars | 3.63g | 24% | |
| Dietary Fiber | 2.97g | 20% | |
| Protein | 6.37g | 21% | |
| Vitamin C | 4mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.7mg | 34% | |
| Calcium | 41.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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