Ingredients
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3 tablespoons butter butter
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3 tablespoons vegetable oil
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8 chicken thighs
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salt and pepper
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3 tablespoons minced fresh garlic (can use more)
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2 teaspoons minced fresh ginger (can use more)
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1 -4 tablespoon curry powder (can use more)
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1 teaspoon cumin powder
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1 (28 ounce) can chopped whole tomatoes (undrained)
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1 1/2 cups cashew nuts (roasted or raw)
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1 cup plain yogurt (use full-fat)
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3 medium onions, chopped
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1 teaspoon dried red pepper flakes (or to taste)
Instructions
- In a food processor pulse the cashews until a very fine; set aside.
- Heat butter and oil in a large heavy pot over medium heat.
- Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.
- Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes).
- Add in curry powder and cumin; cook and stir for 2 minutes.
- Add in the chicken pieces back to the pot and toss to coat.
- Add in the tomatoes with juice; bring to a simmer, cover and simmer for about 40 minutes, or until the chicken is cooked through, stirring occasionally, season with salt to taste.
- Just before serving, add in the ground cashews along with the yogurt; mix to combine and simmer uncovered over low heat for 4-5 minutes or until the sauce has thickened.
- Serve with cooked basmati rice or white rice.