Best 2 Indian Cashew Curry Sauce Recipes

Immerse yourself in the symphony of flavors that is Indian cashew curry sauce, a culinary masterpiece that tantalizes your taste buds with its creamy texture, nutty undertones, and a harmonious blend of spices. Originating from the vibrant streets of India, this versatile sauce forms the heart of numerous delectable dishes, each offering a unique culinary experience. From the classic cashew chicken to the aromatic cashew korma, the possibilities are endless. Embark on a culinary journey as we unveil the secrets behind this delightful sauce, providing you with a collection of enticing recipes that showcase its versatility and ability to transform ordinary meals into extraordinary feasts.

Let's cook with our recipes!

INDIAN CASHEW CURRY SAUCE

INDIAN CASHEW CURRY SAUCE image

Categories Sauce Low/No Sugar Wheat/Gluten-Free Dinner Vegan

Yield 4 people (sauce)

Number Of Ingredients 20

Ingredients

CURRY PASTE
½ medium onion, finely chopped
¼ c olive oil
1 Tb cumin seed
¼ tsp fenugreek seed
¼ tsp whole cloves
½ tsp whole black peppercorns
1 Tb coriander seed
1 ½ tsp mustard seed
½ tsp allspice
¼ tsp cardamom
1 tsp cinnamon
1 Tb turmeric
½ tsp cayenne
1 Tb ginger, peeled, chopped fine
CASHEW CURRY SAUCE
1 heaping Tb curry paste
1/4 c cashew butter
1/4 - 3/4 c water, depending on desired consistency
1/4 tsp salt

Steps:

CURRY PASTE Heat oil in skillet. Add onions and saute until very soft. While onions are cooking grind the cumin, fenugreek, cloves, peppercorns, and coriander seed to a fine powder. Mix the newly ground spices with the whole mustard seeds, allspice, cardamom, cinnamon, turmeric and cayenne. Set aside. Add ginger to onions and let it cook for a few minutes. Add the spice blend to the onions and ginger, cook 5 more minutes. CASHEW CURRY SAUCE Combine curry paste, cashew butter, salt and water with a whisk or a blender. Add water until you get the consistency you want.

CREAMY CASHEW CHICKEN CURRY

Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

Ingredients

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

Tips:

For a creamier sauce, use full-fat coconut milk.
Adding garam masala at the end of cooking will give the sauce a more complex flavor.
Adjust the amount of cayenne pepper to taste. If you like your curry spicy, add more cayenne.
Serve the sauce with rice, naan, or your favorite side dish.
Garnish the sauce with chopped cilantro or mint for a pop of color and freshness.
If you don't have cashew nuts on hand, you can substitute other nuts such as almonds, peanuts, or walnuts.
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it over medium heat until warmed through.
To make a vegan version of this sauce, use coconut cream instead of yogurt.

Conclusion:

Indian cashew curry sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like your curry mild or spicy, creamy or tangy, there is a recipe out there for you. So next time you're looking for a quick and easy weeknight meal, give Indian cashew curry sauce a try.