Tomato-Cashew Chicken Curry

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A rich and aromatic chicken curry simmered with a smooth tomato-cashew base, featuring warming spices and creamy texture. This Indian recipe, ready in about 55 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless, skinless, cut into 1-inch cubes chicken thighs
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, fresh, grated ginger
• 2 tbsp tomato paste
• 1 cup (240g) tomato puree
• 1/2 cup (60g), raw, soaked in warm water for 30 minutes cashews
• 1 tsp, ground cumin
• 1 tsp, ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) water
• to taste salt
• fresh, chopped, for garnish cilantro

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Instructions

1. Step 1: Drain soaked cashews and blend with 1/4 cup water until smooth. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and cook until golden, 5 minutes.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook 2 minutes, then add 1 cup tomato puree. Simmer 5 minutes until thickened.
5. Step 5: Add blended cashew paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper. Cook 2 minutes.
6. Step 6: Add 1.5 lbs chicken cubes and cook 5 minutes until lightly browned.
7. Step 7: Pour in 1 cup heavy cream and 1/4 cup water, bring to gentle simmer. Cover and cook 20 minutes on low heat until chicken is tender.
8. Step 8: Season with salt to taste and garnish with fresh cilantro.