Dinner for 7

Chicken Cashew Curry

Name: Chicken Cashew Curry
Total time: 85 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 1/4 kg chicken breasts; 1/4 cup vegetable oil; 2 onions; 8 cloves garlic; 1 inch fresh ginger; 2 fresh green chilies; 3 tbsp curry powder; 2 tsp garam masala; salt; 1 tsp ground turmeric; 1 tsp paprika; 1/4 cup raw cashews; 2 cups chicken stock; 1/4 cup non-dairy coffee creamer; 2 tbsp margarine; 12 oz diced tomatoes; 1/4 cup cilantro

Chicken simmers with tomatoes, spices, cashews, and creamy sauce for a warmly seasoned curry.

$2.47per serving $$

85 minstart to table

7servings

Indian Low-carb High-protein Budget Family Dinners

Ingredients

1 1/4 kg chicken breasts
1/4 cup vegetable oil
2 onions
8 cloves garlic
1 inch fresh ginger
2 fresh green chilies
3 tbsp curry powder
2 tsp garam masala
salt
1 tsp ground turmeric
1 tsp paprika
1/4 cup raw cashews
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tbsp margarine
12 oz diced tomatoes
1/4 cup cilantro

Steps

Cut the chicken breasts into bite-size pieces and chop the onions, garlic, ginger, and chilies.
Heat the oil in a large Dutch oven over medium-high heat and brown the chicken for 8 minutes.
Add the onions, garlic, ginger, and chilies, then cook for 8 minutes until softened.
Stir in the curry powder, garam masala, salt, turmeric, and paprika, and cook for 1 minute.
Add the cashews, stock, and tomatoes, then simmer uncovered for 20 minutes.
Stir in the coffee creamer and margarine, return the chicken to the pot, and simmer for 20 minutes until it reaches 165 F.
Stir in the cilantro and cook for 1 minute before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.