Directions:
- In a food processor pulse the cashews until a very fine; set aside.
- Heat butter and oil in a large heavy pot over medium heat.
- Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.
- Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes).
- Add in curry powder and cumin; cook and stir for 2 minutes.
- Add in the chicken pieces back to the pot and toss to coat.
- Add in the tomatoes with juice; bring to a simmer, cover and simmer for about 40 minutes, or until the chicken is cooked through, stirring occasionally, season with salt to taste.
- Just before serving, add in the ground cashews along with the yogurt; mix to combine and simmer uncovered over low heat for 4-5 minutes or until the sauce has thickened.
- Serve with cooked basmati rice or white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753 Kcal (3153 kJ) | ||
| Calories from fat | 538.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.83g | 92% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 9% | |
| Sodium | 62.51mg | 3% | |
| Potassium | 969.92mg | 21% | |
| Total Carbs | 43.44g | 14% | |
| Sugars | 13.37g | 53% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 21.05g | 42% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 7.9mg | 44% | |
| Calcium | 202.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 275.87 Kcal (1155 kJ) | ||
| Calories from fat | 197.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.92g | 92% | |
|---|---|---|---|
| Cholesterol | 9.74mg | 9% | |
| Sodium | 22.9mg | 3% | |
| Potassium | 355.34mg | 21% | |
| Total Carbs | 15.91g | 14% | |
| Sugars | 4.9g | 53% | |
| Dietary Fiber | 2.16g | 24% | |
| Protein | 7.71g | 42% | |
| Vitamin C | 4.3mg | 20% | |
| Iron | 2.9mg | 44% | |
| Calcium | 74.2mg | 20% | |
* 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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