James's Chicken Curry with Cashews
- vegetable oil to coat pan
- 1 Spanish onion, diced
- salt to taste
- 6-8 boneless skinless chicken thighs, cut into bite sized pieces
- 2 tablespoons curry powder
- 1 teaspoon black cumin/kala jeera(optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne (reduce if you’ve got heat sensitive palates at the table)
- 1 cup white wine (optional)
- 1 to 2 cups chicken stock or water
- 2 tablespoons of cornstarch mixed with three tablespoons cold water, stock or wine
- Cashews, unsalted, and toasted (best bought raw and toasted fresh but we just opened can)
- Cilantro to garnish
- This recipe is gluten-free
- Produce
- Cashews (1)
- Cilantro (1)
- Cumin, ground (1 teaspoon)
- Cumin/kala jeera, black (1 teaspoon)
- Spanish onion (1)
- Meat
- Chicken thighs, boneless skinless (6)
- Cooking & Baking
- Cayenne (1/2 teaspoon)
- Cornstarch mixed with (2 tablespoons)
- Curry powder (2 tablespoons)
- Salt (1)
- Vegetable oil to coat pan (1)
- Drinks
- Chicken stock or water (1 cups)
- Beer, Wine & Liquor
- White wine (1 cup)
Preparation
Read recipe preparation on ruhlman.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
178 people saved this recipe.
