Tomato-Cashew Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic chicken curry simmered with a smooth tomato-cashew base, featuring warming spices and creamy texture. This indian 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.

★ 4.4 (12 ratings) Prep: 25 min Cook: 30 min Serves 4 Indian cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tomato-Cashew Chicken Curry take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato-Cashew Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Tomato-Cashew Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato-Cashew Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tomato-Cashew Chicken Curry?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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